Ingredients
Vegetables
- 5 medium tomatoes (about 4 cups chopped)
- 1 medium onion (about 1 cup chopped)
- 1 medium bell pepper (about 1 cup chopped, optional)
- ¼ cup fresh cilantro leaves (roughly chopped)
Seasonings
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt
Other
- 1 medium lime (juiced)
Instructions
- Dice the vegetables. Dice the tomatoes, onion, and bell pepper into small pieces. Add all the diced vegetables to a large mixing bowl for combining.
- Prepare the cilantro. Remove the cilantro leaves from the stems, roughly chop them, and add the chopped cilantro to the mixing bowl with the vegetables.
- Juice the lime. Cut the lime in half and squeeze the juice from both halves over the tomato and vegetable mixture, ensuring even coverage for bright flavor.
- Add seasonings. Sprinkle in the salt and garlic powder (if using) over the mixture to enhance the taste. Stir well to blend all ingredients evenly.
- Mix and serve. Stir the tomato mixture thoroughly until fully combined. Serve immediately with tortilla chips, over tacos, or alongside your favorite Mexican dishes.
Notes
- Fresh cilantro leaves add distinct flavor; avoid using stems.
- The bell pepper is optional but adds a nice crunch and sweetness.
- Pico de Gallo is best served fresh but can be refrigerated for up to 1 day.
- Adjust salt and lime juice to taste for personal preferences.
- For a spicier version, consider adding chopped jalapeño or chili peppers.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
