Here’s a classic, fresh, and easy Pico de Gallo recipe—the perfect topping for tacos, nachos, or just dipping with chips. 🌶️🍅🌿
Pico de Gallo (Fresh Salsa)
Ingredients
- 3 medium ripe tomatoes, diced
- 1 small onion, finely chopped
- 1–2 jalapeño peppers, finely chopped (remove seeds for less heat)
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Instructions
- Prepare Ingredients
- Dice tomatoes, chop onion, jalapeño, and cilantro.
- If you like it milder, remove the seeds from the jalapeño.
- Combine
- In a bowl, mix tomatoes, onion, jalapeño, and cilantro.
- Season
- Squeeze in lime juice and add salt to taste.
- Stir well to combine.
- Rest (Optional)
- Let it sit 10–15 minutes to allow flavors to meld, though it can be served immediately.
- Serve
- Perfect for tacos, burritos, grilled meats, or chips.
Tips
- Extra flavor: Add a pinch of garlic powder or finely minced fresh garlic.
- Less watery pico: Remove some of the tomato seeds and juice before chopping.
- Make ahead: Best eaten fresh, but can be refrigerated for up to a day.
If you want, I can make a 5-minute “ultra-crisp” Pico de Gallo version that’s extra flavorful, less watery, and perfect for topping any Mexican dish.
Do you want me to do that?
