Fresh Pico de Gallo
Ingredients
- 4 Roma tomatoes ripe, seeded and finely diced (about 2 cups)
- ½ medium white onion finely diced (about ½ cup)
- 1-2 jalapeño peppers seeded for mild, seeds in for hot, finely minced
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 limes (juiced about 3 tablespoons fresh lime juice)
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon garlic powder optional, adds subtle depth
Instructions
- Dice the tomatoes: Cut Roma tomatoes in half lengthwise and use a spoon to gently scoop out and discard the seeds and excess liquid. Finely dice the flesh into roughly ¼-inch pieces. Transfer to a fine mesh strainer and let drain for 5 minutes to remove excess moisture.
- Prep the remaining ingredients: While the tomatoes drain, finely dice the white onion into pieces similar in size to the tomatoes. Mince the jalapeño, removing seeds and membranes for a milder salsa or leaving them in for extra heat. Roughly chop the cilantro leaves and tender stems.
- Combine: Add the drained diced tomatoes, white onion, jalapeño, and cilantro to a medium mixing bowl. Squeeze the lime juice directly over the top.
- Season: Add the sea salt (and garlic powder if using) and gently fold everything together with a spoon until just combined. Taste and adjust salt and lime juice as needed.
- Rest and serve: Let the pico rest for at least 10–15 minutes at room temperature before serving to allow the flavors to meld. Serve with tortilla chips, tacos, grilled proteins, or your favorite dishes.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3–4 days. Drain any accumulated liquid before serving and refresh with a squeeze of fresh lime juice. Do not freeze. Tomato tip: Roma tomatoes give the best chunky, non-watery texture. In summer, ripe heirloom or vine-ripened tomatoes are exceptional. Heat level: For mild pico, remove all jalapeño seeds and membranes. For medium, leave seeds in one jalapeño. For hot, use two jalapeños with seeds. Make ahead: Best made 30–60 minutes before serving. If making the day before, add lime juice within an hour of serving for the brightest flavor.