Description
Assemble this authentic pico de gallo recipe in just 5 minutes! It’s colorful, festive, and packed with flavor. Enjoy it as a garnish for Mexican dishes, or serve it as an appetizer – pair it with crunchy tortilla chips.
Ingredients
- 1 1/2 pounds Roma tomatoes
- 1/2 cup white onion, diced
- 2 tablespoons fresh cilantro (leaves, no stems), minced
- 2 tablespoons lime juice (from 2 Key limes), freshly-squeezed
- 1 1/2 tablespoons minced jalapeño and/or serrano chile (no seeds, no stem)
- 1 teaspoon kosher salt
Instructions
Recipe Prep: Slice Roma tomatoes in half. With a spoon, remove the center seeds and membranes. Discard them. Dice the flesh of the tomatoes. You should have 2 cups of diced tomatoes. If the tomatoes are overly juicy, toss them into a colander. Shake to remove excess liquid.
- Add diced tomatoes, diced onion, and minced cilantro to a small bowl. Squeeze fresh lime juice over the top. Gently toss to combine. Add salt to taste.
- Add diced chiles, a little at a time, tasting after each addition until the desired level of spiciness is achieved.
- Let pico de gallo rest 10 to 15 minutes to give the flavors a chance to meld together. Cover the bowl tightly with plastic wrap. Refrigerate until serving.
Notes
Why we use Roma tomatoes: Roma tomatoes are firmer, meatier and less watery than other tomato varieties. Select bright-red tomatoes.
How long does pico de gallo last? When out of the fridge for serving, it’ll stay fresh for up to 2 hours. When stored in an air-tight container and refrigerated, it’ll stay fresh up to 2 days. However, after the first day the flavor and texture changes. The tomatoes start releasing water and become soft and limp.
Recipe Variations: Use a variety of heirloom tomatoes in various colors. For additional citrus flavor, add lime zest to the mix. For a slightly sweet pico de gallo, add 1 cup minced pineapple.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mexican