Pico de Gallo
Bright, fresh, and incredibly easy this homemade Pico de Gallo is one of those “put it on everything” recipes you’ll keep coming back to. Juicy ripe tomatoes, crisp red onion, fresh cilantro, jalapeño, and a splash of lime come together for a zesty salsa that just wakes food up. Spoon it over tacos, pile it onto grilled meats, or serve it with tortilla chips for a perfect hit of freshness.
Ingredients
- 4 ripe tomatoes diced
- ½ red onion finely diced
- ½ cup fresh cilantro chopped
- 1-2 jalapeño pepper seeded and finely diced
- 1 lime juiced
- Salt and pepper to taste
- 1 clove garlic Minced (Optional)
Instructions
- In a mixing bowl, combine the diced tomatoes, chopped red onion, chopped cilantro, finely chopped jalapeño pepper and garlic (if using).
- 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 with tacos, quesadillas, grilled meats, or enjoy as a dip with tortilla chips.
Notes
- 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.
- Stir leftover Pico de Gallo before serving to evenly mix the juices and flavours.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife