Pico de Gallo (Fresh Salsa)
The best, easiest Pico de Gallo recipe! Made with fresh tomatoes, onion, cilantro, and lime juice, this vibrant salsa is perfect for dipping, topping tacos, and so much more.
Ingredients
- 6 medium ripe tomatoes diced
- 1 large onion red or white, finely chopped
- ½ cup fresh cilantro leaves finely chopped
- Juice of 1-2 limes about 2-3 tablespoons
- Salt to taste (about ½ teaspoon to start)
- Optional: 1 jalapeño pepper finely chopped (seeds removed for less heat)
Instructions
- Chop Vegetables: Dice the tomatoes and finely chop the onion into uniform, small pieces. Finely chop the cilantro.
- Combine: Add the chopped tomatoes, onion, and cilantro to a large bowl. If using, add the finely chopped jalapeño.
- Season: Squeeze in the juice of one lime and sprinkle with about ½ teaspoon of salt.
- Taste and Adjust: Stir everything together well. Taste and add more lime juice or salt as needed until the flavors are perfectly balanced.
- Serve: Serve immediately, or for best flavor, cover and refrigerate for at least an hour before serving to allow the flavors to meld.
Notes
- Uniform Chopping: Take the time to chop everything to a similar size for the best texture and flavor in every bite.
- Rest for Best Flavor: While delicious right away, letting the Pico de Gallo rest in the fridge for an hour or more allows the flavors to meld beautifully.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. The tomatoes will release liquid as they sit; you can stir it in or drain it off.
- Spice Level: Control the heat by adjusting the amount of jalapeño, or by removing the seeds and membranes.