Pico de Gallo

Name: Pico de Gallo
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ripe Roma tomatoes, finely diced; 1/2 medium white onion, finely diced; 1-2 jalapeño peppers, seeded and finely minced; 1/2 cup fresh cilantro leaves, finely chopped; 2 tbsp fresh lime juice; 1/2 tsp kosher salt

A fresh, uncooked salsa chopped from fresh ingredients.

15 minutes

Serves 4

Appetizer/Snack

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Dice Tomatoes: Core and finely dice the Roma tomatoes. To prevent a watery salsa, gently squeeze out and discard the excess seeds and juice before dicing. Place in a mixing bowl.

2
Chop Aromatics: Finely dice the white onion and mince the jalapeño peppers. For less heat, ensure all white membranes inside the jalapeños are removed.
3
Add Cilantro: Finely chop the fresh cilantro, including the tender upper stems which hold excellent flavor. Add to the bowl.
4
Season: Squeeze the fresh lime juice over the chopped ingredients and sprinkle evenly with kosher salt.
5
Toss to Combine: Gently toss all the ingredients together with a spoon until evenly mixed.
6
Rest and Serve: For the best flavor, let the Pico de Gallo rest at room temperature for 15-20 minutes before serving. This allows the salt to draw out the tomato juices and the flavors to meld.

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