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Pico de Gallo: Fresh Salsa Perfection


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  • Author: Lana

Ingredients

Scale

4 ripe tomatoes, diced

1 small red onion, finely chopped

12 jalapeño peppers, finely chopped (adjust to your desired level of spiciness)

1/2 cup fresh cilantro leaves, chopped

12 garlic cloves, minced

Juice of 12 limes (adjust to taste)

Salt and black pepper to taste


Instructions

Prepare the Ingredients

Dice the ripe tomatoes into small, uniform pieces. Remove the seeds and excess liquid for a less watery Pico de Gallo.

Finely chop the red onion and jalapeño peppers. You can remove the seeds and membranes for a milder flavor.

Chop the fresh cilantro leaves and mince the garlic cloves.

Combine the Ingredients:

In a large mixing bowl, combine the diced tomatoes, chopped red onion, finely chopped jalapeño peppers, minced garlic, and chopped cilantro.

Season and Toss:

Squeeze the juice of one lime over the mixture. Adjust the amount of lime juice to your taste, adding more if desired.

Season the Pico de Gallo with salt and black pepper. Start with a small amount and adjust as needed.

Mix and Chill:

Gently toss all the ingredients together until well combined.

Cover the bowl with plastic wrap or a lid and refrigerate the Pico de Gallo for at least 30 minutes to allow the flavors to meld together. It’s even better when prepared a few hours in advance or overnight.

Serve and Enjoy:

Serve the chilled Pico de Gallo as a topping for tacos, grilled meats, or seafood, or as a dip for tortilla chips.

Notes

Customize the Heat: Adjust the spiciness of your Pico de Gallo by varying the number of jalapeño peppers and whether you remove their seeds and membranes. For extra heat, use serrano peppers.

Add Avocado: For a creamy twist, consider adding diced avocado to your Pico de Gallo.

Fruit Variations: Experiment with fruit additions like diced mango or pineapple for a sweet and savory contrast.

Corn and Black Beans: To turn it into a heartier salsa, mix in cooked corn kernels and rinsed black beans.

Storage: Store any leftover Pico de Gallo in an airtight container in the refrigerator. It’s best consumed within a few days.

Nutrition

  • Calories: 10-20 calories per 1/4 cup
  • Sodium: 50-200 milligrams per 1/4 cup
  • Fat: 1g
  • Carbohydrates: 4g
  • Protein: 1g