Pico de Gallo

 Pico de Gallo (Fresh Salsa)

Bright, chunky, and ready in minutes

Pico de gallo isn't a cooked salsa – it's a fresh, vibrant mix of tomatoes, onion, cilantro, lime, and jalapeño. It's the perfect topping for tacos, grilled meats, eggs, or simply scooped up with tortilla chips. No blender required.

🍅 Ingredients

• 4 medium ripe tomatoes (about 1½ lbs / 680g), diced

• ½ medium white or red onion, finely diced (about ¾ cup)

• 1–2 jalapeños or serrano peppers, seeded and finely minced (keep seeds for extra heat)

• ½ cup fresh cilantro, finely chopped (leaves and tender stems)

• 1 lime, juiced (about 2 tablespoons)

• ½ teaspoon salt (more to taste)

• ¼ teaspoon black pepper (optional)

👨‍🍳 Method

1. Prep the vegetables
Dice the tomatoes into small, even pieces (about ¼–½ inch). Finely dice the onion. Mince the jalapeño(s) – remove the ribs and seeds for milder heat, or leave them in for spicier salsa. Chop the cilantro.

2. Combine everything
In a medium bowl, gently mix together the tomatoes, onion, jalapeño, and cilantro.

3. Add lime and season
Squeeze the lime juice over the mixture. Sprinkle with salt and pepper. Stir well to combine.

4. Let it rest (optional but recommended)
For best flavor, let the pico de gallo sit at room temperature for 15–20 minutes before serving. This allows the flavors to meld.

5. Serve
Serve with tortilla chips, or use as a topping for tacos, burrito bowls, grilled chicken, fish, or eggs.

⭐ Tips & Variations

• Use ripe but firm tomatoes – Roma (plum) tomatoes are ideal because they're less juicy and hold their shape well. Avoid overripe, mushy tomatoes.

• Adjust the heat – For mild pico, remove all seeds and inner membranes from the jalapeño. For medium, leave some seeds. For hot, use serrano peppers or add a second jalapeño with seeds.

• Don't skip the lime – It adds brightness and helps preserve the salsa.

• Make it ahead? – Pico de gallo is best the day it's made. If you need to prep ahead, dice the tomatoes, onion, and peppers separately and store in the fridge. Combine with cilantro, lime, and salt just before serving.

• Add extra flavor – A small clove of minced garlic or a dash of ground cumin can be nice, but traditional pico keeps it simple.

🧑‍🍳 How to Store

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the tomatoes will release liquid as it sits – you can drain off excess juice before serving again.

Enjoy your bright, zesty pico de gallo on everything from tacos to grilled steak. Once you make it fresh, you'll never go back to jarred salsa!