Pico de Gallo Recipe
This fresh and vibrant pico de gallo recipe is loaded with juicy tomatoes, onion, jalapeño, and cilantro. A quick and easy salsa perfect for dipping or topping tacos, nachos, or grilled meats.
Ingredients
- - 5 Roma tomatoes diced and seeded
- - 1 small white onion finely chopped
- - 1 jalapeño pepper minced (remove seeds for less heat)
- - 1/2 cup fresh cilantro chopped
- - Juice of 1–2 limes
- - 1/2 tsp sea salt or to taste
Instructions
- In a mixing bowl, combine diced tomatoes, onion, and jalapeño.
- Stir in chopped cilantro and fresh lime juice.
- Add sea salt and mix everything until well combined.
- Let sit for 15–30 minutes at room temperature to let flavors develop.
- Serve immediately or refrigerate until ready to use.
Notes
- Use firm, ripe tomatoes for best texture.
- For more heat, add a second jalapeño or a serrano pepper.
- Try adding diced mango or pineapple for a sweet variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For more heat, add a second jalapeño or a serrano pepper.
- Try adding diced mango or pineapple for a sweet variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 25kcal
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