Ingredients
Ingredients
- 1 to 1.5 pounds ripe tomatoes, diced (use room temperature tomatoes)
- ½ cup finely diced white onion
- 1 jalapeño, finely diced (ribs and seeds removed)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 3 tablespoons fresh lime juice
- ½ cup finely chopped fresh cilantro
Instructions
- Combine the ingredients: In a bowl, combine the diced tomatoes, finely diced white onion, finely diced jalapeño (with ribs and seeds removed), salt, and black pepper. Let it sit for about 5 minutes to allow the flavors to start melding.
- Add lime juice and cilantro: Stir in the fresh lime juice and finely chopped cilantro. Toss all ingredients gently to combine well. Taste the mixture and adjust salt or lime juice if needed to balance the flavors.
- Marinate and serve: Let the pico de gallo rest for about 15 to 20 minutes before serving to let the flavors fully develop. Optionally, refrigerate covered for up to 4 days for convenience and enhanced melding of flavors. Serve fresh as a dip or topping.
Notes
- Remove jalapeño seeds and ribs to reduce heat if desired.
- Use ripe, room-temperature tomatoes for the best flavor and texture.
- Adjust salt and lime juice to taste based on your preference.
- Refrigerated pico de gallo can be stored up to 4 days but is freshest when eaten within 1-2 days.
- This recipe is quick to prepare and requires no cooking, preserving the fresh flavors.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
