Pico de Gallo
Brighten up your meals with the fresh, zesty flavours of homemade Pico de Gallo. This classic salsa combines ripe tomatoes, crisp red onion, fresh cilantro, spicy jalapeño, and a splash of tangy lime juice. Whether you’re topping tacos, scooping it up with tortilla chips, or adding itto grilled meats, this vibrant salsa brings a fresh burst of flavour to any dish.
Ingredients
- 4 ripe tomatoes (diced))
- ½ red onion (finely chopped)
- ½ cup fresh cilantro (chopped)
- 1-2 jalapeño pepper (seeded and finely chopped)
- 1 lime (juiced)
- Salt and pepper (to taste)
Instructions
- In a mixing bowl, combine the diced tomatoes, chopped red onion, chopped cilantro, and finely chopped jalapeño pepper.
- Squeeze the lime juice over the mixture.
- Season with salt and pepper to taste.
- Gently toss all the ingredients together until well combined.
- Let the mix sit for about 10-15 minutes to allow the flavors to meld.
- Serve the fresh Pico de Gallo as a topping for tacos, quesadillas, grilled meats, or enjoy as a dip with tortilla chips.
Notes
- Adjust Spiciness: Customize the heat level by adding more or less jalapeño to suit your taste.
- Storage: Keep leftover Pico de Gallo in an airtight container in the refrigerator. For the best freshness and flavor, enjoy it within 2–3 days.
- Serving Tip: Stir leftover Pico de Gallo before serving to evenly mix the juices and flavours.
- Tomato Selection: Use ripe, firm tomatoes (like Roma or plum tomatoes) for the best flavour and minimal excess liquid. Remove seeds for a chunkier salsa.
- Cilantro Alternatives: If you’re not a fan of cilantro, substitute with fresh parsley or leave it out entirely.
- Make It Mild: For a milder version, use less jalapeño or substitute it with diced bell pepper.
- Texture Tip: Chop ingredients finely for a smoother texture or keep them chunkier for a rustic feel.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
