To make classic pico de gallo, you need a few simple, fresh ingredients: ripe red tomatoes, white onion, jalapeño (or serrano) pepper, fresh cilantro, lime juice, and salt.
Ingredients
- 1 ½ pounds ripe red tomatoes, cored and deseeded, finely chopped (Roma tomatoes are ideal)
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (adjust to taste)
- ½ cup finely chopped fresh cilantro (about 1 bunch)
- ¼ cup fresh lime juice
- ¾ teaspoon fine sea salt, or to taste
Instructions
- In a medium bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let this mixture marinate for about 5 minutes to soften the flavors.
- While the onion and jalapeño marinate, chop the tomatoes and cilantro finely.
- Add the tomatoes and cilantro to the bowl and stir to combine.
- Let the pico de gallo rest for at least 15 minutes before serving to allow the flavors to meld and the salt to draw out moisture, intensifying the taste.
- Serve with a slotted spoon to avoid excess tomato juice.
Optional: You can refrigerate pico de gallo for several hours or overnight for even better flavor. Adjust salt and lime juice to taste before serving. For less watery salsa, remove tomato seeds and juices before chopping
. This fresh salsa is perfect as a dip or topping for tacos, fajitas, and more
