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Classic Pico de Gallo

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RECIPE :

Classic Pico de Gallo is more than just a condiment; it’s a celebration of fresh ingredients and the vibrant flavors of Mexican cuisine. Whether you’re topping your favorite tacos, adding a zesty touch to grilled meats, or simply dipping your chips, this classic salsa brings a burst of freshness to every bite.

Classic Pico de Gallo

“Making pico de gallo is a breeze. You’ll only need five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime, and salt. That’s it!”

INGREDIENTS:

  • 1 cup finely chopped white onion (about 1 small onion)
  • 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
  • ¼ cup lime juice
  • ¾ teaspoon fine sea salt, more 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:

  1. In a medium-sized serving bowl, mix together the chopped onion, jalapeño, lime juice, and salt. Allow it to marinate for approximately 5 minutes while you prepare the tomatoes and cilantro.

     

  2. Add the chopped tomatoes and cilantro to the bowl and gently stir to combine. Taste the pico de gallo, and if needed, add more salt to enhance the flavors.

     

  3. For the most delicious results, let the mixture marinate for 15 minutes or refrigerate it for a few hours. Serve the pico de gallo as a dip, and consider using a slotted spoon or large serving fork to avoid transferring excessive watery tomato juice. Pico de gallo can be stored in the refrigerator, covered, for up to 4 days. Enjoy!