Pico de Gallo, also known as salsa fresca, is a fresh, chunky salsa that highlights simple yet bold Mexican flavors. This vibrant condiment combines juicy tomatoes, zesty onions, fresh cilantro, and a hint of lime to create the perfect topping for tacos, burritos, grilled meats, or even as a dip with tortilla chips.
Ingredients:
- 4 ripe Roma tomatoes, diced
- 1 small white onion, finely chopped
- 1-2 jalapeño peppers, seeded and finely chopped (adjust heat to taste)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Optional: 1 garlic clove, minced
Instructions:
- Prep the Vegetables: Start by dicing the tomatoes and onions into small, uniform pieces. Chop the jalapeños and cilantro finely. If you want less heat, remove the seeds from the jalapeños.
- Mix: In a medium-sized bowl, combine the diced tomatoes, onions, jalapeños, and cilantro.
- Season: Squeeze the lime juice over the mixture and season with salt to taste. Optionally, add minced garlic for an extra layer of flavor.
- Let it Rest: Stir everything together, cover, and let the Pico de Gallo sit for 10-15 minutes to allow the flavors to meld.
- Serve: Enjoy as a topping for tacos, grilled meats, or as a dip with tortilla chips.
Pico de Gallo is best eaten fresh, but it can be stored in the fridge for up to 2 days.
