Fresh and Flavorful Pico de Gallo Recipe
Love the fresh, vibrant flavors of pico de gallo? This classic Mexican salsa, made with tomatoes, onions, cilantro, and lime, adds a bright, healthy boost to any meal. Perfect as a dip with tortilla chips or as a topping for tacos, this easy recipe will be a hit at any gathering!
How to Make the Best Pico de Gallo
Follow these tips to elevate your pico de gallo:
1) Use Ripe, Red Tomatoes
For the best flavor, choose ripe, red tomatoes. Roma tomatoes work well since they’re less watery, but any fresh, ripe tomatoes will do. Remove the seeds and core before chopping to prevent a watery texture. In colder months, cherry tomatoes can substitute well, though you may want to give them extra marinating time.
2) Finely Chop All Ingredients
Finely chopping the tomatoes, onions, jalapeño, and cilantro ensures each bite bursts with flavor. It’s worth the extra effort!
3) Marinate the Onion, Jalapeño, Lime, and Salt
Letting the chopped onion, jalapeño, lime juice, and salt sit together for about 5 minutes before adding the tomatoes and cilantro adds a deeper flavor. This brief marinating step brings out the best in these ingredients.
4) Let the Pico de Gallo Rest Before Serving
Allowing the pico de gallo to rest for 15 minutes before serving lets the flavors meld. During this time, the salt draws out moisture, condensing and enhancing the flavors.
5) Serve with a Slotted Spoon
Tomatoes release a fair amount of juice, so using a slotted spoon helps prevent soggy nachos or tacos by leaving the excess liquid behind.
Ingredients
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, seeds removed, finely chopped (adjust heat level to your preference)
- ¼ cup fresh lime juice
- ¾ teaspoon fine sea salt, or to taste
- 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 bunch)
Instructions
- In a medium bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let this mixture marinate for about 5 minutes while you prepare the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl, and gently stir to combine. Taste and add additional salt if needed.
- For best results, let the pico de gallo marinate for 15 minutes, or refrigerate for up to several hours to intensify the flavors.
- Serve as a dip or topping with a slotted spoon to drain any excess tomato juice.
Storage
Store covered in the refrigerator for up to 4 days. Enjoy the fresh taste of homemade pico de gallo anytime!