Pico de Gallo is a simple garden-fresh tomato salsa brimming with raw tomatoes and onion, cilantro, jalapeno and fresh lime juice. So delicious and easy to prepare!
Prep Time15 minutesmins
Resting Time30 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: Mexican
Keyword: Dip, Fresh, Pico de Gallo, Salsa, Tomato
Servings: 8
Ingredients
6Tomatoessmall, on the vine, diced
1cupWhite Onionfinely chopped (about 1 small-med)
½cupCilantrofresh, chopped
1Jalapenomedium, finely diced, seeds and ribs removed
1Limejuiced
Saltto taste
Pepperto taste
Instructions
Wash and dice the tomatoes and add to a non-reactive bowl.
Remove outer skin of the onion, and finely dice. Add to the tomatoes.
Wash the cilantro and remove leaves from stem. Discard the stems. Once a small handful of leaves (1/2 c) have been separated, chop the cilantro and add to the tomatoes.
Wash and remove the top of the jalapeno and slice pepper from top to bottom to create 2 equal pieces. Be careful when handling a jalapeno. A kitchen glove, towel or even plastic bag can be used to protect your skin from the heat of the seeds and ribs. From here, remove the seeds and ribs with your knife and fingers. Finely dice the jalapeno and add to the tomatoes.
Juice Lime using juice press or squeeze with hand. A fork can be inserted into the flesh while squeezing to release more juice, if juicing by hand.
Add salt and pepper to taste. I add 1 tsp salt, and 1/2 tsp pepper to start.
Stir to combine. Cover bowl with lid or plastic wrap and allow to rest in fridge for about 30 minutes. The tomatoes will release juice and flavors will meld.