Ingredients
– 1 cup finely chopped white onion (about 1 small onion)
– 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (adjust amount based on spice preference)
– ¼ cup lime juice
– ¾ teaspoon fine sea salt, more to taste
– 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped, seeds removed
– ½ cup finely chopped fresh cilantro (about 1 bunch)
Instructions
1-Rinse all fresh produce: Rinse all fresh produce under cold water and pat dry to ensure cleanliness and freshness.
2-Dice the ripe red tomatoes: Dice the ripe red tomatoes into small, uniform pieces for even texture, remembering to remove the seeds to reduce moisture.
3-Finely chop the white onion and jalapeño pepper: Finely chop the white onion and jalapeño pepper, removing seeds from the jalapeño to adjust the heat level as needed.
4-Chop the fresh cilantro leaves: Chop the fresh cilantro leaves, sticking to the tender parts for a pleasant bite.
5-Combine all the chopped ingredients: Combine all the chopped ingredients in a medium bowl, following the marinating step from the directions.
6-Squeeze the lime juice: Squeeze the lime juice over the mixture and add salt to taste, then gently stir to combine.
7-Let the Pico De Gallo rest: Let the Pico De Gallo rest for at least 15 minutes to blend the flavors, as outlined in the preparation tips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍅 Use ripe Roma tomatoes for best flavor and less wateriness.
🔪 Finely chop all ingredients to maximize flavor in every bite.
⏱️ Marinate the onion, jalapeño, lime juice, and salt first for a more developed taste before adding tomatoes.
- Prep Time: 15 minutes
- Category: Appetizer, Dip, Salsa
- Method: Mixing, Marinating
- Cuisine: Mexican