Classic Pico de Gallo
A fresh and vibrant salsa made with ripe tomatoes, onions, cilantro, and a zing of lime, perfect for dipping or as a topping for various dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dip
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 1/2 pounds (680 g) ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups)
- 1 teaspoon (4g) kosher salt
- 1/2 large white onion, finely diced (about 3/4 cup)
- 1 to 2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for milder salsa)
- 1/2 cup finely chopped fresh cilantro leaves
- 1 tablespoon (15 ml) lime juice from 1 lime
Instructions
- Start by seasoning the diced tomatoes with 1 teaspoon of salt. Toss to combine and let them sit for 20 to 30 minutes to drain excess liquid.
- After resting, use a fine-mesh strainer to catch the drained liquid and discard it.
- In a large bowl, combine the drained tomatoes with the diced onion, chiles, cilantro, and lime juice.
- Toss everything together until well mixed. Taste and season with additional salt if needed.
- Allow your pico de gallo to sit for at least 30 minutes to let the flavors meld.
- Store in a sealed container in the fridge for up to three days.
Notes
For best flavor, use high-quality, fresh ingredients. Pico de gallo is versatile and can be adjusted to your taste preferences regarding spice and texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 4g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
