Dice the Tomatoes: Use ripe Roma tomatoes for their firm texture and sweet flavor. Remove the seeds if you prefer a less juicy Pico de Gallo.
Chop the Onion: Finely chop the onion for a balanced bite in every spoonful. White onions are traditional for their mild, slightly sweet flavor.
Mince the Jalapeños: Adjust the spice level to your preference by removing the seeds and membranes for a milder heat, or leave them in for a spicier kick.
Step 2: Combine Ingredients
Mix Vegetables: In a large mixing bowl, combine the diced tomatoes, chopped onion, and minced jalapeños.
Add Cilantro and Garlic: Stir in the fresh cilantro and minced garlic (if using) for an added layer of flavor.
Step 3: Season and Flavor
Squeeze the Lime: Drizzle the lime juice over the mixture. This not only enhances the flavors but also helps preserve the freshness of the salsa.
Season with Salt and Pepper: Add salt to taste, and if desired, a pinch of black pepper. Mix well to ensure even distribution.
Step 4: Chill and Serve
Let it Rest: For the best flavor, allow the Pico de Gallo to rest in the refrigerator for 15–30 minutes. This allows the flavors to meld together.
Serve Fresh: Serve the salsa fresh as a dip, topping, or side dish.
Tips for Perfect Pico de Gallo
Use Fresh Ingredients: Fresh, high-quality tomatoes, onions, and herbs are essential for the best flavor.
Adjust to Taste: Feel free to experiment with the ratios of ingredients based on your preferences. Add more jalapeños for heat, or extra lime for tanginess.
Avoid Over-Mixing: Stir gently to preserve the chunky texture of the salsa.
Make it Ahead: While Pico de Gallo is best served fresh, making it an hour ahead allows the flavors to fully develop.
Serving Ideas
Dip: Serve with tortilla chips for a classic snack or appetizer.
Topping: Use it to top tacos, burritos, quesadillas, nachos, or grilled meats.
Side Dish: Pair it with rice and beans for a flavorful side.
Salad Base: Mix it with avocado or corn for a quick and refreshing salad.
