Description
Pico de Gallo, also known as salsa fresca, is a fresh, vibrant Mexican condiment made with diced tomatoes, onions, jalapeños, cilantro, and lime juice. It’s a versatile topping for tacos, nachos, grilled meats, or simply enjoyed with tortilla chips.
Ingredients
Units
Scale
- 4 medium ripe tomatoes, diced
- 1 medium white onion, finely chopped
- 1–2 jalapeño peppers, finely chopped (seeds removed for less heat)
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced (optional)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the diced tomatoes, chopped onion, jalapeño, and cilantro.
- Add the minced garlic if using.
- Drizzle the lime juice over the mixture and sprinkle with salt and pepper.
- Gently toss all the ingredients until well combined.
- Let the Pico de Gallo rest for 15-30 minutes to allow the flavors to meld together.
- Taste and adjust seasoning with more salt or lime juice if needed.
- Serve immediately or refrigerate until ready to use.
Notes
- For a milder version, substitute jalapeño with a milder chili or omit altogether.
- This salsa tastes best when made with fresh, ripe tomatoes.
- Store in an airtight container in the refrigerator for up to 2 days.