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Mexican Pico de Gallo Recipe

Mexican · Condiment · 15 min total

A fresh, chunky salsa made with ripe tomatoes, onion, cilantro, and jalapeño, perfect for dipping or topping tacos.

Ingredients

• 4 medium ripe tomatoes, diced
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt, or to taste

Instructions

1. Combine diced tomatoes, chopped onion, cilantro, and minced jalapeño in a medium bowl.
2. Add lime juice and salt; stir gently to combine.
3. Taste and adjust seasoning with more salt or lime juice if desired.
4. Let stand at room temperature for 10 minutes to allow flavors to meld before serving.

Tips

• For best results, use ripe but firm tomatoes.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Add a pinch of sugar if tomatoes are not sweet enough.

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