Pico de Gallo
A fresh, uncooked salsa chopped from fresh ingredients.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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