Pico de Gallo
Pico de Gallo is a fresh Mexican salsa made with juicy tomatoes, zesty lime juice, crunchy onions, spicy jalapeño, and fragrant cilantro — perfect as a dip with tortilla chips or as a bright topping for tacos, grilled meats, and more.
Equipment
- Mixing Bowl
- Cutting board
- Sharp knife
- Citrus juicer (optional)
- Measuring Spoons
Ingredients
Base Salsa
- 4–6 Roma tomatoes seeded and finely diced
- ½ medium white or red onion finely chopped
- 1 jalapeño pepper seeded and finely minced (adjust heat to taste)
- ½ cup fresh cilantro chopped
- 2–3 Tbsp fresh lime juice about 1 lime
- ½ tsp salt or to taste
- freshly ground black pepper to taste (optional)
Instructions
- In a medium mixing bowl, combine the diced Roma tomatoes, finely chopped onion, and minced jalapeño.
- Add the chopped cilantro to the bowl and stir gently to combine with the vegetables.
- Squeeze the fresh lime juice over the mixture and sprinkle with salt. Add black pepper if using.
- Stir everything together until well mixed. Taste and adjust salt or lime juice as needed.
- Cover and refrigerate for at least 15 minutes to let the flavors meld before serving.
Notes
Pico de Gallo is a classic **Mexican fresh salsa** that’s best made with ripe tomatoes and served chilled or at room temperature. It’s traditionally used as a dip with tortilla chips or as a vibrant topping for tacos, grilled fish, chicken, or salads. Variations can include diced avocado, corn, or a splash of olive oil for richness. Chilling briefly enhances the flavors. :contentReference[oaicite:1]{index=1}