Ingredients
4 large Roma tomatoes, finely diced
1 medium white onion, finely diced
1/2 cup fresh cilantro, chopped (leaves and stems)
1–2 jalapeños, seeded and minced
2 tablespoons fresh lime juice
1/2 teaspoon fine sea salt (or to taste)
1 clove garlic, minced (optional)
Instructions
Step 1: Core the Roma tomatoes and scoop out the seeds if you prefer a less watery salsa, then finely dice them into uniform pieces.
Step 2: Finely dice the white onion and mince the jalapeños. If you prefer less heat in your Pico de gallo recipe, ensure all seeds and membranes are removed from the peppers.
Step 3: Finely chop the fresh cilantro, including the tender upper stems for maximum flavor impact.
Step 4: Combine the diced tomatoes, onions, jalapeños, and cilantro in a non-reactive mixing bowl.
Step 5: Drizzle the fresh lime juice over the mixture and sprinkle with the sea salt and minced garlic if using.
Step 6: Toss gently to combine all ingredients thoroughly so the lime and salt coat every piece.
Step 7: Allow the Pico de gallo recipe to rest at room temperature or in the fridge for at least 15-30 minutes before serving to let the flavors meld.
Notes
Always use fresh lime juice for the best results. If the tomatoes are very acidic, a tiny pinch of sugar can balance the flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Cuisine: Mexican
Nutrition
- Serving Size: 0.5 cup
- Calories: 25
- Sugar: 3g
- Sodium: 150mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pico de gallo recipe, salsa fresca, fresh tomato salsa, authentic mexican salsa, easy appetizer
