Pico de Gallo Salsa
A fresh and vibrant salsa made with ripe tomatoes, onions, cilantro, and chili, perfect for dipping or topping dishes.
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 4 medium ripe tomatoes Plum tomatoes are recommended.
- 1 medium yellow onion
- 1 bunch cilantro Just the leaves.
- 1 chili serrano or jalapeno
- 1-2 limes Use freshly squeezed for best flavor.
- 1 teaspoon salt
Instructions
- Wash the tomatoes thoroughly, remove the stems, cut into quarters, and chop into small pieces.
- Peel and finely chop the yellow onion. Soak in cold water if needed to mellow the flavor.
- Rinse the cilantro leaves, pat dry, and chop coarsely.
- Wash the chili, remove the stems, and finely chop. Remove seeds for a milder salsa if desired.
- In a large mixing bowl, combine the chopped tomatoes, onion, cilantro, and chili. Toss gently.
- Squeeze lime juice over the mixture, starting with one lime, and add salt. Mix well.
- Let the salsa sit at room temperature for 15-30 minutes before serving to enhance flavors.
Notes
For a twist, add diced mango or avocado. Store leftovers in an airtight container for up to 2-3 days.