Pico de Gallo is a crazy tasty yet super simple Mexican salsa made from chopped tomatoes, onion, cilantro, fresh jalapeños, salt, and lime juice. Serve it with tortillas or sprinkle liberally on all your favorite foods!
Course Appetizer
Cuisine Mexican
Prep Time 15 minutesminutes
Marinating time 15 minutesminutes
Total Time 15 minutesminutes
Servings 12
Calories 16kcal
Author Sonia! The Healthy Foodie
Ingredients
1cupfinely chopped white onion(about 1 small onion)
1-3medium jalapeño peppersribs and seeds removed, finely chopped (use more or less to suit your tolerance to heat)
Combine the chopped onion, jalapeño peppers, cilantro, lime juice and salt together in a medium mixing bowl. Set that aside to marinate while you seed and dice the tomatoes.
Once all the tomatoes have been diced, place in the bowl with the rest of the ingredients and stir delicately until well combined.
Place your pico de gallo in the fridge to marinate for at least 15 minutes or up to several hours to allow flavors to fully develop.
Transfer to serving bowl with the help of a slotted spoon to leave excess liquid behind.
Pico de gallo is best eaten fresh but will keep well in the refrigerator for up to a few days.
Notes
To eliminate even more water from the tomatoes, place them in a fine mesh sieve set over a bowl as you chop them so they have a chance to drain a little.