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:
- 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.
- 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.
- 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!
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