Easy Pico de Gallo
User Reviews
5
Easy Pico de Gallo
Description
This simple Pico de Gallo blends diced fresh tomatoes and onion with finely chopped jalapeño peppers and cilantro leaves. Lime juice adds acidity while kosher salt and black pepper season the mixture for balance. The ingredients are combined in a bowl and can be adjusted for spiciness by including or removing jalapeño seeds.
The salsa is served fresh but can also be refrigerated to allow flavors to meld, typically for up to one hour or stored tightly covered for up to 24 hours without significant flavor loss. The freshness of the ingredients and the diced texture make it an ideal topping for tacos, grilled meats, or as a dip for chips.
Adjusting lime juice and salt to taste keeps the salsa vibrant. The recipe's emphasis on freshness and simple preparation makes it a versatile and accessible addition to many dishes.
Ingredients
- 5 medium to large sized Roma tomato diced small, fresh
- 1 yellow onion diced small, medium
- 3 jalapeño peppers finely chopped ( stemmed and seeded for for mild Pico de gallo, fresh
- 1 small cilantro roughly chopped (discard the long leafless stems before chopping, bunch of leaves
- 2 lime juiced (about ¼ cup), or add more as needed, or lemon
- 1 teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper adjust to taste, ground
Instructions
- In a large bowl, combine tomatoes, cilantro, onion, jalapeño (unseeded or seeded), lime juice, kosher salt, and ground black pepper; mix well.
- Taste and adjust the seasoning by adding kosher salt, ground black pepper, or lime juice as needed. Serve immediately or cover and refrigerate to allow the flavors to meld for 1 hour or up to 1 day.
Notes
- Cover tightly with plastic wrap and refrigerate to keep freshness for up to 24 hours.
- Prepare up to 2 hours ahead for best flavor, letting ingredients meld in the fridge.
User Reviews
Overall Rating
5
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