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Pico de Gallo

Pico de Gallo
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This isn’t your average salsa. Pico de Gallo is a vibrant, fresh mix of finely chopped ingredients. The secret to its incredible flavor? It’s all about using quality, fresh produce. This recipe is simple, fast, and a guaranteed crowd-pleaser for any occasion.

Ingredients

Scale
  • 4 medium ripe Roma tomatoes, diced
  • ½ medium white or red onion, finely diced
  • 1 fresh jalapeño, seeded and minced (adjust for spice)
  • 1–2 cloves garlic, minced (optional)
  • ⅓ cup cilantro, chopped
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon salt, or to taste
  • Optional Add-ins: Finely diced avocado or cucumber

Instructions

  1. Chop: Get your sharpest knife and dice all the veggies. The key is to make the tomatoes, onion, and jalapeño roughly the same size—about ¼-inch chunks.
  2. Combine: Place all the chopped ingredients into a medium bowl.
  3. Season: Squeeze the fresh lime juice over the top. Add a teaspoon of salt. Gently stir everything together until it’s just combined. Don’t overmix!
  4. Taste & Wait: Give it a taste. Need more salt or lime? Add it now. Then, for the best flavor, let the salsa sit at room temperature for 15-30 minutes. This lets the flavors really come together.
  5. Serve: If you’re using avocado or cucumber, gently fold it in just before serving.

Notes

  • Serving Suggestions: This salsa is perfect with tortilla chips, but it’s also a fantastic topping for tacos, burritos, grilled chicken, or steak.
  • Spice Tip: For a hotter salsa, leave some of the jalapeño seeds in. For a milder version, remove all of the seeds and the white membrane inside. You can also swap the jalapeño for a spicier serrano pepper.
  • Storage: This salsa is best enjoyed fresh. Store any leftovers in an airtight container in the fridge for up to 3 days. It may get a little watery over time, but the flavor will still be great.
  • Do not reheat or freeze this salsa. It will lose its crisp, fresh texture.

Find it online: https://new.projuktigeek.com/pico-de-gallo/

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