Fresh Pico de Gallo
- PREP 20min
- TOTAL 20min
Pico de Gallo is a fresh tomato salsa popular in Mexico (also known as salsa Mexicano, salsa fresca, and salsa cruda). Use ripe tomatoes for this and look for tomatoes them to be deeply colored and firm, with a little give. If they don’t smell like anything, skip them. They should smell like a tomato (sweet and woody).
You Will Need
1 ½ pounds tomatoes, chopped, 4 to 5 medium
1 medium onion, chopped, about 2/3 cup
1 to 2 jalapeño or serrano peppers, finely diced, with seeds and membranes removed for a milder salsa
1/2 cup finely chopped fresh cilantro leaves
Juice of 1 lime
Salt to taste
Directions
Optional step: To remove the raw bite of your onion, add the chopped onion to a bowl with cold water. Leave for 10 minutes, drain and rinse.
Add the tomatoes, onion, cilantro, diced peppers, and lime juice to a bowl. Generously season with salt (start with 1/2 teaspoon and go from there). Set the pico de gallo aside for 20 minutes.
Stir to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt. Serve!
Pico de gallo is best the day it is made, but it will keep for up to 3 days in an airtight container in the refrigerator.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.