Description
A fresh and zesty Mexican salsa combining ripe tomatoes, crisp onions, spicy jalapeños, fragrant cilantro, and tangy lime juice. Perfect as a topping or dip.
Ingredients
Units
Scale
- 1 lb (3-4 medium) ripe tomatoes, diced
- 1/2 medium onion, finely chopped
- 1 jalapeño pepper, seeded and finely minced (optional)
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (from 1 lime)
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
Instructions
- In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeño (if using), and chopped cilantro.
- Add the lime juice, salt, and black pepper.
- Stir gently to mix all ingredients evenly.
- For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a topping for tacos, grilled meats, or with tortilla chips.
Notes
- Adjust the number of jalapeños to control the spice level.
- For a milder version, omit the jalapeño.
- Pico de Gallo can be refrigerated for up to 2 days.
Nutrition
- Calories: 20 kcal
- Sugar: 3g
- Sodium: 199mg
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g