Description
This easy homemade Pico de Gallo recipe is a fresh and vibrant Mexican salsa made with ripe tomatoes, crisp onions, fresh cilantro, zesty lime juice, and spicy jalapenos. Perfect as a topping for tacos, a dip for chips, or a fresh side for any meal, this no-cook recipe comes together in just 10 minutes, delivering bright, bold flavors that everyone will love.
Ingredients
Scale
Ingredients
- 1-1/2 lbs fresh tomatoes (seeded and chopped, about 4-5 medium-large tomatoes)
- 1 sweet onion (peeled and chopped)
- 1/2 cup fresh cilantro (chopped)
- 3 Tbsp fresh lime juice
- 2 jalapeno peppers (seeded and chopped; you can substitute serrano chilies)
- Pinch of kosher salt
- Ground black pepper to taste
Instructions
- Seed the tomatoes: Cut the tomatoes in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them to avoid excess moisture and maintain a firm texture in your salsa.
- Combine ingredients: Place the chopped tomatoes, peeled and chopped sweet onion, chopped fresh cilantro, fresh lime juice, and seeded chopped jalapenos in a large mixing bowl. Mix everything well to evenly distribute the flavors.
- Season to taste: Taste your mixture and add a pinch of kosher salt and ground black pepper according to your preference. Stir again so the seasoning is well integrated.
Notes
- You can substitute jalapeno peppers with serrano chilies for a spicier kick.
- For a less spicy version, reduce the number of peppers or remove all seeds before chopping.
- Serve immediately for the freshest flavor or chill in the refrigerator for 30 minutes to meld the flavors.
- Pico de Gallo is best consumed within 2 days for optimal freshness.
- Use ripe, firm tomatoes to prevent excess liquid and maintain the salsa’s chunky texture.
