Authentic Pico de Gallo: Fresh Salsa Recipe
Make restaurant-quality pico de gallo with this easy recipe that balances fresh tomatoes, onion, and lime for a punchy, healthy dip perfect for taco night.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: About 3 cups 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 medium ripe Roma tomatoes, finely diced
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1–2 jalapeños, seeded and minced (adjust to your heat preference)
- Juice of 2–3 limes (about 1/4 cup)
- 1/2 teaspoon salt, or to taste
Instructions
- Prepare your vegetables: Dice the Roma tomatoes, white onion, and jalapeños into small, uniform pieces. You want the pieces to be similar in size for the best texture.
- Combine the solids: Place the diced tomatoes, onion, cilantro, and minced jalapeño into a medium bowl.
- Add the acid and seasoning: Pour the fresh lime juice over the vegetable mixture. Add the salt.
- Mix gently: Stir all ingredients together until they are just combined. Avoid over-mixing, which can break down the tomatoes.
- Taste and adjust: Taste the salsa. Add more salt or lime juice as needed to achieve the bright, acidic flavor you want.
- Rest the salsa: Cover the bowl and let the pico de gallo rest in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together.
Notes
- For the freshest flavor, dice the ingredients by hand rather than using a food processor.
- If you prefer less heat, remove all seeds and white pith from the jalapeños.
- This fresh salsa recipe is best eaten the day it is made for peak flavor and texture.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 3
- Sodium: 250
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0