Pico de Gallo, often referred to as salsa fresca, is a refreshing and vibrant Mexican condiment that bursts with the flavors of fresh ingredients. This uncooked salsa is a perfect balance of tomatoes, onions, cilantro, jalapeños, and lime juice. It’s a versatile accompaniment that adds a zesty, slightly spicy kick to a wide range of dishes, from tacos and grilled meats to tortilla chips.
Pico de Gallo
- 4 ripe tomatoes, diced
- 1/2 medium red onion, finely chopped
- 1-2 jalapeño peppers, seeds removed and finely chopped (adjust to taste)
- 1/2 cup fresh cilantro leaves, chopped
- 1-2 cloves garlic, minced
- Juice of 1-2 limes, to taste
- Salt and freshly ground black pepper, to taste
- Start by dicing the ripe tomatoes into small, uniform pieces. Removing the seeds and excess moisture from the tomatoes will help prevent your Pico de Gallo from becoming too watery.
- Finely chop half of a medium red onion. You can adjust the amount to your preference; some people prefer a milder onion flavor.
- Slice the jalapeño peppers in half lengthwise, remove the seeds and membranes (unless you prefer more heat), and finely chop the peppers. Be cautious when handling jalapeños, and wash your hands thoroughly afterward.
- Chop the fresh cilantro leaves, including both the leaves and tender stems, for added flavor.
- In a mixing bowl, combine the diced tomatoes, chopped red onion, minced jalapeños, chopped cilantro, and minced garlic.
- Squeeze the juice of 1-2 limes over the mixture. Adjust the amount of lime juice to your taste preference. Start with the juice of one lime and add more if desired.
- Season the Pico de Gallo with salt and freshly ground black pepper. Start with a pinch of salt and adjust to taste.
- Gently toss all the ingredients together until they are well combined. Taste and adjust the seasoning, lime juice, or spiciness if needed.
- For the best flavor, cover the bowl with plastic wrap and refrigerate the Pico de Gallo for at least 30 minutes before serving to allow the flavors to meld.
- Serve your homemade Pico de Gallo as a topping for tacos, grilled meats, or alongside tortilla chips as a refreshing and zesty dip.