Pico de Gallo (Fresh Mexican Salsa)
Ingredients
- 4–5 ripe tomatoes, diced
- 1 small white onion, finely chopped
- 1–2 jalapeño peppers, seeded and minced (adjust to taste)
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
- Optional: a pinch of black pepper, garlic powder, or a dash of cayenne
Instructions
- Prep the veggies:
Dice the tomatoes, chop the onion, and mince the jalapeños and cilantro. - Mix:
In a medium bowl, combine tomatoes, onion, jalapeños, and cilantro. - Season:
Squeeze fresh lime juice over everything.
Add salt (start with ½ tsp and adjust to taste).
Stir gently to combine. - Rest:
Let it sit 10–15 minutes so the flavors meld (optional but delicious!). - Serve:
Enjoy with tortilla chips, tacos, grilled meats, or as a topping for anything!
Tips
✔ Use very ripe tomatoes for the best flavor.
✔ Add more lime or cilantro if you like it tangier or herbier.
✔ Keep refrigerated and eat within 2–3 days for freshness.