This Pico de Gallo Recipe is fresh, bursting with flavor and it takes just 10 minutes to make. It's a healthy dip that's perfect for entertaining, and it's also a great condiment for tacos, grilled chicken and more!
1lb.fresh tomatoesabout 4 medium to large; ripe yet firm
1/2white onionchopped fine
1jalapeñoseeded and chopped fine
1/4cupcilantro
1/2limejuiced (about 1 tablespoon)
1/2teaspoonkosher salt
Instructions
Remove the core from the tomatoes with a paring knife, then cut in half. Using a small spoon or your finger, remove the seeds from the tomatoes and discard.
Chop the tomatoes and place in a medium bowl, then add the onion, jalapeño, cilantro, lime juice and salt. Stir well to combine and let stand at least 10 minutes to allow the flavors to meld. Serve and enjoy!
Notes
Pro tip: Once everything is in the bowl, allow the pico de gallo to stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.
Any fresh tomatoes will work in this recipe, just be sure that they are ripe yet firm for the best possible salsa.
If tomatoes aren't in season, cherry tomatoes are a great substitute as they have more flavor, and there's no need to deseed them!
Store leftover pico de gallo in an air tight container for up to 3 days.