Pico de Gallo
This delicious pico de gallo is loaded with fresh tomatoes, onion, jalapeno, cilantro, garlic, and lime juice, and it’s so easy to make.
We love having both regular salsa and pico de gallo available when we eat Mexican food, especially tacos and tostadas. Unlike blended salsa, pico de gallo, also known as salsa fresca, always uses raw, fresh, diced ingredients, it’s less wet, and it adds a nice chunky texture to tacos and more.
How to Make Pico de Gallo
Prepare the tomatoes by seeding and finely dicing them, then place them in a colander in the sink. Sprinkle a little bit of sea salt on them and toss to coat, set aside for 20-30 minutes to allow them to drain excess liquid. Side Note: This will intensify their flavor and ensure that the only liquid in the bowl is the lime juice.
Combine the diced tomatoes, onion, jalapeno, cilantro, and minced garlic in a bowl. Add the lime juice and season with sea salt and freshly cracked black pepper, to taste; toss until evenly combined.
Cover with wrap and set aside on the counter to allow flavors time to mingle, for at least an hour or two.
Store in an airtight container in the refrigerator. Enjoy.
Ingredients
- 2 large firm Roma tomatoes, seeded and diced
- ½ yellow onion, diced
- 1 jalapeno, seeded & minced
- ¼-⅓ cup fresh cilantro, chopped, to taste
- 1 large clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Juice of ½-1 lime, to taste
Instructions
- Prepare the tomatoes by seeding and finely dicing them, then place them in a colander in the sink. Sprinkle a little bit of sea salt on them and toss to coat, set aside for 20-30 minutes to allow them to drain excess liquid. Side Note: This will intensify their flavor and ensure that the only liquid in the bowl is the lime juice.
- Combine the diced tomatoes, onion, jalapeno, cilantro, and minced garlic in a bowl.
- Add the lime juice and season with sea salt and freshly cracked black pepper, to taste; toss until evenly combined.
- Cover with wrap and set aside on the counter to allow flavors time to mingle, for at least an hour or two.
- Store in an airtight container in the refrigerator. Enjoy.
Simple, fresh and delicious!
We enjoy pico and consider it a must for most quesadillas and tacos. Your recipe is similar to Bev’s but she adds cucumber to hers.
I strongly feel that I would be happiest if I had a bowl of pico in my fridge at all times for snacking!