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Fresh Pico de Gallo

Fresh Pico de Gallo
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Fresh Pico de Gallo is a vibrant, easy-to-make Mexican salsa featuring juicy Roma tomatoes, crisp white onions, zesty fresh lime juice, fragrant cilantro, and a mild kick from jalapeño peppers. Perfect as a topping, dip, or side, it delivers bright, fresh flavors with no cooking required, making it a healthy and versatile addition to any meal.

Ingredients

Scale

Main Ingredients

  • 3 cups Roma tomatoes, diced
  • 1/2 cup white onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, seeded and minced (adjust to taste)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sea salt, or to taste

Optional Variations

  • 1/2 cup diced ripe mango (for a sweet twist)
  • 1 serrano pepper or pinch of cayenne (for extra heat)
  • 1/2 cup chopped avocado (for creaminess)
  • 1 clove garlic, minced (for garlic punch)
  • 1/2 cup diced red or yellow bell pepper (for added crunch and color)

Instructions

  1. Prepare Your Ingredients: Wash all fresh produce thoroughly. Dice the Roma tomatoes into small, even pieces to ensure every spoonful delivers a juicy burst. Finely chop the white onion and mince the jalapeño, adjusting the amount based on your desired spice level.
  2. Combine the Fresh Ingredients: In a medium mixing bowl, gently toss together the diced tomatoes, onions, jalapeño, and chopped cilantro. Make sure everything is well distributed without crushing the ingredients to blend textures and flavors effectively.
  3. Season With Lime Juice and Salt: Squeeze fresh lime juice over the mixture, adding enough to lightly coat all ingredients. Sprinkle sea salt to taste and stir thoroughly. The lime juice brightens the pico de gallo while melding the flavors.
  4. Refrigerate and Let Flavors Marry: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the ingredients’ flavors to meld beautifully, resulting in a fresher, more delicious pico de gallo.

Notes

  • Choose ripe yet firm tomatoes for best texture and sweetness.
  • Remove jalapeño seeds to control spiciness while maintaining flavor.
  • Dice ingredients uniformly to ensure balanced taste and texture.
  • Always use freshly squeezed lime juice for optimal brightness.
  • Add fresh cilantro just before serving to preserve its vibrant flavor.
  • Refrigerate leftovers in an airtight container; best consumed within 3 days.
  • Freezing is not recommended due to texture loss on thawing.
  • This recipe is naturally vegan and gluten-free.

Nutrition

Keywords: Pico de Gallo, Fresh Salsa, Mexican Dip, Gluten Free Appetizer, Vegan Salsa, Fresh Tomato Salsa, No-cook Salsa

Find it online: https://lillysplate.com/fresh-pico-de-gallo/