Pico de Gallo
This Pico de Gallo is a fresh, zesty salsa made with ripe tomatoes, crisp onions, spicy jalapeños, cilantro, and lime juice. It’s the perfect topping or dip that brings brightness to every bite. Naturally vegan and gluten-free, it’s a must-have for tacos, grilled meats, or as a stand-alone snack with chips.
Ingredients
- 4 ripe Roma tomatoes diced
- ½ medium white onion finely chopped
- 1 –2 jalapeño peppers seeded and finely chopped
- ½ cup chopped fresh cilantro
- Juice of 1 lime
- ½ teaspoon salt or to taste
- Optional:
- – 1 clove garlic finely minced
- – Pinch of ground cumin
- – Diced avocado
- – Chopped mango or pineapple
Instructions
- Wash and dry all produce thoroughly to keep everything crisp and fresh
- Dice the tomatoes, removing seeds if you prefer a less watery salsa
- Finely chop the onion and soak it in cold water for 10 minutes if you'd like to reduce the sharpness
- Chop the jalapeños, keeping or removing seeds depending on your spice preference
- Chop the cilantro, including stems for extra flavor
- Combine the tomatoes, onion, jalapeños, and cilantro in a large mixing bowl
- Add the lime juice and salt, then mix gently until everything is well combined
- Let the salsa rest for 10 to 15 minutes before serving to allow the flavors to meld
- Taste and adjust seasoning as needed before serving cold or at room temperature
Notes
Use firm, ripe Roma tomatoes for the best texture
Chill the salsa for 15–30 minutes for an even better flavor
Add diced avocado for a creamy twist or mango for a sweet contrast
Store leftovers in an airtight container in the fridge for up to 3 days—just stir before serving
Chill the salsa for 15–30 minutes for an even better flavor
Add diced avocado for a creamy twist or mango for a sweet contrast
Store leftovers in an airtight container in the fridge for up to 3 days—just stir before serving