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Homemade Pico de Gallo

A refreshing and zesty condiment made with fresh tomatoes, onions, jalapeños, and cilantro, perfect for enhancing your meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Condiment, Side Dish
Cuisine: Mexican
Calories: 30
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 3 medium medium tomatoes, diced Use ripe, in-season tomatoes for best flavor.
  • 1 medium medium onion, finely chopped Soak in cold water for 10 minutes to mellow the sharpness.
  • 1-2 pieces jalapeño peppers, seeded and minced Adjust according to your heat preference.
  • 1/4 cup fresh cilantro, chopped
  • 1 piece lime, juiced This adds a fresh zesty flavor.
  • to taste salt Add salt gradually to avoid over seasoning.

Method
 

Preparation
  1. Start by gathering all your ingredients and a cutting board. A sharp knife will make chopping easier.
  2. Dice the tomatoes into small, uniform pieces for even distribution in your Pico de Gallo.
  3. Finely chop the onion. If desired, soak them in cold water for about 10 minutes to mellow their sharpness.
  4. Finely mince the jalapeños, removing the seeds for a milder option.
  5. In a large mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeños, and cilantro.
  6. Squeeze the juice of one lime over your mixture, add salt to taste, and mix gently until combined.
  7. Taste and adjust seasoning by adding more lime juice or salt as needed.
  8. For the best flavor, let it sit in the fridge for about 30 minutes to allow the flavors to meld together. Serve chilled.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to a month, noting that texture may change upon thawing. No reheating needed; serve cold.