Pico de Gallo
A fresh and vibrant Mexican salsa made with diced tomatoes, onions, cilantro, jalapeños, and lime juice.
45m4Servings
Nutrition
66kcal
2gProtein
13gCarbs
1gFat
Ingredients
Roma Tomatoes
7 whole
Serrano Peppers
3 whole
Cilantro
½ cup
White Onion
0.5 whole
Lime
0.75 whole
Sea Salt
2 tsp
Instructions
1Prepare the Vegetables
10m
10mDice Tomatoes
Wash and dice the roma tomatoes into small, uniform pieces, about 1/4 to 3/8 inch. Add them to a large bowl.
Chop Serranos
Wash and finely chop the serrano peppers. You can remove the seeds for less heat, but for this recipe, we'll use the whole pepper. Add to the bowl.
Chop Cilantro
Wash and finely chop the cilantro leaves, discarding the tough stems. Add to the bowl.
Dice Onion
Peel and finely dice the white onion. Add to the bowl.
2Combine and Season
5m
5mAdd Lime Juice
Cut a lime in half and squeeze the juice from about 3/4 of a lime into the bowl. Add more or less to your preference.
Add Salt
Add about 2 teaspoons of sea salt. Adjust to taste.
Mix Ingredients
Gently stir all the ingredients together to combine.
3Chill
30m
30mRefrigerate
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
4Serve
2m
2mServe with Chips
Stir the pico de gallo once more before serving. Serve with tortilla chips, as a topping for tacos, or alongside your favorite Mexican dishes.
Tips
For a milder salsa, remove the seeds and membranes from the serrano peppers before chopping.
Using ripe, flavorful tomatoes is key to a delicious pico de gallo.
Allowing the salsa to chill for at least 30 minutes helps the flavors meld together beautifully.
Taste and adjust seasoning (salt and lime juice) before serving.