Easy Pico de Gallo (Print version)
Fresh, chunky pico de gallo made with ripe tomatoes, white onion, jalapeno, cilantro, lime, and salt in about 15 minutes.
# Ingredients:
For the pico de gallo
01 -
1 1/2 lb (680 g) ripe Roma tomatoes, cored and finely diced
02 -
1/2 cup (75 g) finely diced white onion
03 -
1 medium jalapeno, seeded and finely minced
04 -
1/2 cup (15 g) chopped fresh cilantro
05 -
2 tablespoons fresh lime juice, plus more to taste
06 -
1/2 teaspoon fine salt, plus more to taste
# Instructions:
01 -
Core the tomatoes and dice them into small even pieces. If they are very juicy, remove some of the watery seed centers before dicing.
02 -
Add the diced onion, minced jalapeno, lime juice, and salt to a medium bowl. Stir and let sit for 5 minutes.
03 -
Add the diced tomatoes and chopped cilantro. Stir gently until everything is evenly mixed without crushing the tomatoes.
04 -
Let the pico de gallo rest for 10 minutes. Taste and add more salt, lime juice, or jalapeno as needed. Serve with a slotted spoon if a lot of juice collects.
# Good to know:
01 -
Best served the day it is made.
02 -
Use a slotted spoon for topping tacos, rice, and quesadillas.
03 -
For milder heat, remove all jalapeno seeds and ribs.