Description
Fresh, vibrant, and bursting with flavor, this Ultimate Fresh Pico de Gallo recipe is the perfect addition to your taco night. Made with firm Roma tomatoes, crisp red onion, zesty jalapeño, aromatic cilantro, fresh lime juice, and just a pinch of salt, this classic Mexican salsa offers a refreshing and chunky topping that complements tacos, grilled meats, or just tortilla chips. Simple to prepare and naturally gluten-free and vegetarian, it elevates any meal with bright, fresh tastes.
Ingredients
Scale
Ingredients
- 4 medium Roma Tomatoes (firm)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 small Jalapeño (finely diced, seeds removed for less heat)
- Juice of 1 fresh Lime
- 1 pinch Salt (to taste)
Instructions
- Prepare ingredients: Rinse the Roma tomatoes and fresh cilantro thoroughly under cool water. Use a sharp knife and cutting board to chop the tomatoes and red onion into small, even pieces about ¼ inch in size. Finely dice the jalapeño, removing the seeds if you prefer less heat.
- Combine ingredients: In a medium-sized mixing bowl, add the chopped tomatoes, red onion, jalapeño, and chopped cilantro. Gently stir to evenly combine the ingredients, blending the colors and textures together.
- Add lime juice and salt: Squeeze the juice of one fresh lime over the mixture and sprinkle a pinch of salt to enhance and balance the flavors, adding brightness and seasoning.
- Mix gently: Fold the mixture carefully to ensure all ingredients are well-coated with lime juice and salt, maintaining the chunky texture typical of pico de gallo.
- Let flavors meld: Cover the bowl with plastic wrap or a lid and let it sit at room temperature for at least 15 minutes. This resting period allows the flavors to deepen and marry beautifully.
- Serve: After resting, give the pico de gallo a gentle stir and serve in a bowl alongside tortilla chips, as a topping for tacos, or as a fresh accompaniment to grilled meats.
Notes
- Remove jalapeño seeds to reduce heat as desired.
- Use fresh, firm Roma tomatoes for best texture.
- Allow the pico de gallo to rest to enhance flavor melding.
- Can be refrigerated for up to 2 days but best served fresh.
- Adjust salt and lime juice to taste for perfect balance.
