Description
easy Fresh Pico de Gallo recipe, the ultimate Mexican salsa made with fresh tomatoes, jalapeños, and cilantro. Perfect for chips, tacos, and more!
Ingredients
Scale
- 1 pound vine-ripened tomatoes, diced
- 2 jalapeño peppers, stemmed and minced
- 1 small white onion, minced
- 3 cloves garlic, minced
- 1 packed cup cilantro, cleaned and stemmed (adjust to your preference)
- Juice from 1 lime
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Prepare the Tomatoes:
- Dice the tomatoes and place them into a large mixing bowl.
- Add the Jalapeños:
- Stem the jalapeño peppers, finely mince them, and add to the bowl.
- Incorporate the Aromatics:
- Mince the onion, garlic, and cilantro, then add them to the bowl with the tomatoes and jalapeños.
- Season the Salsa:
- Pour in the lime juice, sprinkle in the cumin, and season with salt and pepper to taste.
- Mix Well:
- Stir the mixture until all ingredients are well combined.
- Let It Rest:
- Cover and let the flavors mingle for at least an hour for the best taste, though you can serve it immediately if you’re in a hurry.
Notes
Storage Information
Pico de Gallo can be stored in an airtight container in the refrigerator for up to 3 days. For the best flavor, consume within the first day or two, as the ingredients may lose their freshness over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Salsa/Condiment
- Method: No-cook
- Cuisine: Mexican
