Pico de Gallo (Fresh Salsa)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Pico de gallo is a fresh, chunky Mexican salsa made from raw tomatoes, onion, chilies and cilantro, brightened with lime. Unlike cooked salsas it is not blended.

Use ripe tomatoes and chop everything evenly for the best texture.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Snappr on Pexels; Photo 2: RDNE Stock project on Pexels; Photo 3: Snappr on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Pico de Gallo (Fresh Salsa)

Author: KP Cooking Method: No-Cook Cuisine: Mexican Courses: Side Dish, Snacks Recipe Keys: Dairy Free Gluten Free Quick Meals Raw Vegan

Prep Time 10 mins Total Time 10 mins

Servings: 6

Description

Fresh pico de gallo with ripe tomatoes, white onion, jalapeño, cilantro and lime juice. Ready in 10 minutes, perfect with chips or tacos.

Ingredients

Servings

For the salsa

• 4 ripe tomatoes (finely diced)
• ¹⁄₂ white onion (finely diced)
• 1 jalapeño (seeded and minced)
• ¹⁄₄ cup fresh cilantro (chopped)
• 2 tbsp lime juice
• ¹⁄₂ tsp salt (to taste)

Instructions

1. Dice the tomatoes and place them in a bowl, draining off excess juice if very watery.
2. Add the onion, jalapeño and cilantro.
3. Stir in the lime juice and salt.
4. Let stand for 10 minutes, then taste and adjust salt, lime and heat.
5. Serve with chips, tacos, eggs or grilled meats.

Note

Best eaten the day it is made. Wear gloves when handling chilies. Rinse produce well.