Description
An authentic and fresh Pico de Gallo recipe that brings vibrant flavors with diced tomatoes, cilantro, onion, jalapeño, lime juice, and salt. Perfect as a topping or side for Mexican dishes like tacos and quesadillas, this no-cook salsa is easy to prepare and can be made ahead for convenience.
Ingredients
Scale
Ingredients
- 3 large tomatoes
- 1/3 cup cilantro/coriander leaves, roughly chopped
- 1/4 cup finely chopped white onion
- 1 1/2 tbsp finely chopped jalapeño or serrano chilli (adjust to taste)
- 1 – 2 tbsp lime juice (adjust to taste)
- 1/2 tsp salt (table salt) or 3/4 tsp kosher / sea salt flakes
Instructions
- Prepare tomatoes: Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery center. Then dice the tomatoes into 1cm / 1/3″ pieces to ensure a fresh, chunky texture.
- Mix ingredients: Combine the diced tomatoes with chopped cilantro, finely chopped white onion, jalapeño or serrano chili, lime juice, and salt. Stir gently to blend all the flavors together.
- Set and serve: Allow the mixture to rest for 5 to 20 minutes so the flavors meld. Serve as a topping or side for tacos, burritos, enchiladas, quesadillas, or any Mexican dish needing a fresh, zesty boost.
- Make ahead tip: To prepare Pico de Gallo up to one day in advance, omit the lime juice and salt initially to prevent excess tomato liquid. Cover and refrigerate. Before serving, drain any excess liquid, then add lime juice and salt to taste.
Notes
- Adjust the amount of chili to control the spiciness according to taste.
- Removing tomato seeds reduces excess liquid and keeps the salsa fresh and chunky.
- Use fresh lime juice for the best flavor contrast and acidity.
- This recipe is naturally gluten-free and vegan.
- For a milder version, substitute jalapeño with mild bell pepper.
- Store Pico de Gallo in the refrigerator and consume within one day for optimal freshness.
