This Pico De Gallo recipe offers a fresh and vibrant take on the classic Mexican salsa. Unlike a puréed salsa, this chunky condiment is made with finely chopped fresh ingredients, creating a bright and zesty flavor with a satisfying texture. It’s the perfect topping for tacos, a fresh dip for tortilla chips, or a simple garnish for grilled meats.
Pico De Gallo
Ingredients:
How To Make Pico De Gallo:
- Step 1: Prep & Marinate Onion: In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Step 2: Combine & Season: Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
- Step 3: Marinate for Flavor: For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
- Step 4: Serve: Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
