Fresh Pico de Gallo
My Fresh Pico de Gallo is a vibrant mix of tomatoes, onions, cilantro, and lime — perfect for nachos or your favorite Mexican dishes!
Ingredients
- 4-5 Roma tomatoes diced, roughly 2 cups
- ⅓ c. red onion finely chopped
- ¼ c. fresh cilantro chopped
- 1 jalapeño diced
- 1 clove garlic minced
- ¼ tsp. salt
- Pepper to taste
- Tortilla chips for serving
Instructions
- In a large bowl, add the diced tomatoes, finely chopped red onion, chopped fresh cilantro, diced jalapeño, minced garlic, salt, and pepper.
- Squeeze the juice of one lime over the ingredients in the bowl.
- Using a large spoon or salad tongs, incorporate all the ingredients, making sure they are well mixed and the lime juice is evenly distributed.
- Taste the pico de gallo and adjust the amount of salt, pepper, or lime juice according to your preference.
- Refrigerate the pico de gallo for at least 30 minutes before serving to allow the flavors to meld.
- Serve the pico de gallo with tortilla chips; enjoy!
Notes
- For the best flavor, make sure your tomatoes are ripe and firm. Overripe tomatoes can become mushy, while underripe ones may lack sweetness.
- If you prefer a milder pico de gallo, skip the jalapeño or use just a small amount. For extra heat, add more jalapeño or a dash of hot sauce.
- Allowing the pico de gallo to chill for at least 30 minutes helps the flavors come together. If you have more time, letting it sit for a couple of hours will enhance the taste even more.
- Fresh lime juice is key for the best flavor. Bottled lime juice doesn’t provide the same freshness and tang.
- Pico de gallo can be made a day ahead of time. Just store it in an airtight container in the fridge and give it a good stir before serving.
- Don’t just use it as a dip! This pico de gallo is great on tacos, grilled meats, or even mixed into salads for added freshness and flavor.