Ingredients
Vegetables and Herbs
- 3 tomatoes, diced
- ⅔ cup sweet onion, finely chopped
- 1 jalapeño, deseeded and finely diced
- ½ cup cilantro leaves, roughly chopped
- 2 cloves garlic, grated
Other Ingredients
- 2 limes, juiced
- 1 teaspoon kosher salt, or more to taste
Instructions
- Prepare Vegetables: Chop the tomatoes, sweet onion, jalapeño, and cilantro and place them into a mixing bowl.
- Grate Garlic and Juice Limes: Grate the garlic cloves finely, juice the limes, and add both to the bowl.
- Season: Add kosher salt to the mixture, adjusting to taste.
- Mix Thoroughly: Stir all ingredients well to combine the flavors evenly.
- Serve: Transfer the pico de gallo to a serving bowl and enjoy with tortilla chips or as a topping for your favorite dishes.
Notes
- For a spicier pico de gallo, keep some of the jalapeño seeds.
- Use freshly squeezed lime juice for the best flavor.
- Chill the pico de gallo for 15 minutes before serving to meld flavors.
- Adjust salt to taste, as tomatoes can vary in sweetness.
- This salsa is best consumed fresh within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip/Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
