Description
A vibrant and fresh homemade pico de gallo salsa featuring diced Roma tomatoes, red onion, jalapeño, and fresh cilantro, perfectly balanced with zesty lime juice and a pinch of salt. This quick and easy recipe is ideal as a refreshing topping for tacos, a flavorful dip for tortilla chips, or a delicious garnish for grilled meats and seafood.
Ingredients
Scale
Fresh Pico de Gallo Ingredients
- 2 cups Roma tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 unit jalapeño, finely diced (seeds removed for less heat)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt (adjust to taste)
- Optional additions: diced mango for sweetness, diced avocados to serve with grilled chicken or fish
Instructions
- Prepare the Vegetables: Dice the Roma tomatoes, finely chop the red onion, and finely dice the jalapeño, removing seeds if you prefer less heat.
- Combine Ingredients: In a mixing bowl, add the diced tomatoes, chopped onion, jalapeño, and fresh cilantro.
- Add Lime Juice and Salt: Pour in the fresh lime juice and sprinkle the salt over the vegetables, then stir well to coat everything evenly.
- Marinate the Salsa: Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to meld together.
- Serve: Use the pico de gallo as a topping for tacos, a dip for tortilla chips, or a fresh garnish for grilled meats or fish. Add optional diced mango or avocados if desired for a sweeter or creamier twist.
Notes
- Choose firm, ripe Roma tomatoes to avoid a watery salsa.
- Yellow onion can be used instead of red onion for a milder flavor.
- Remove jalapeño seeds to reduce the heat level.
- Lemon juice can substitute lime juice if preferred.
- For a cilantro-free version, omit cilantro entirely.
- Marinating the salsa enhances the flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
