Serves 6
33 cal · 10 min
Pico de Gallo
Recipe GLPR4da3866bb0a103
A fresh, vibrant Mexican salsa made with ripe tomatoes, onions, cilantro, and jalapeños. This uncooked condiment is bright with lime juice and garlic, perfect for serving with chips, tacos, or as a topping for grilled meats and vegetables. Best enjoyed fresh or refrigerated for up to three days.
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Ingredients
2 cups ripe tomatoes, chopped
1 1/2 cups onion, chopped
1/3 cup fresh cilantro, chopped
3 jalapeño peppers, seeded and chopped
2 tablespoons fresh lime juice
2 cloves garlic, minced
1/4 teaspoon salt
Directions
Thoroughly wash your hands with soap and clean running water before handling any ingredients.
Chop the ripe tomatoes into small, bite-sized pieces and place them in a medium bowl.
Add the chopped onion to the bowl with the tomatoes.
Seed the jalapeño peppers and chop them into small pieces, then add to the bowl.
Mince the garlic cloves and add them to the mixture along with the fresh cilantro.
Pour the lime juice over all ingredients and sprinkle with salt.
Gently stir all ingredients together until well combined. Serve immediately for best flavor, or cover and refrigerate for up to 3 days.
