Pico de Gallo is an easy, chunky salsa made with the freshest ingredients. It's great as a topping for grilled or baked fish or meats, to serve with your favorite Mexican-inspired dinner... Or to simply scoop with corn chips!
2jalapeñosseeded and minced (optional; I recommend wearing gloves to handle peppers if you have sensitive skin; or soak hands in milk after to keep them from burning)
Combine all ingredients in a medium bowl. I recommend serving it straight away.
Notes
Ingredient notes
Tomatoes: I highly recommend using Roma tomatoes for their taste. If you can’t get a hold of them, regular tomatoes will still yield a decent result – just a little different in taste.
Onion: White onion is my preference in a Pico de Gallo as close to being authentic as I could humbly strive for. I have also made it with just the white parts of spring onions before when I couldn’t find any white onions at the store, which was fine. I have also used red onions in a pinch, and it was a little different, but also good. I tried using yellow onions once and did not care for it – so I wouldn’t recommend using those.
Cilantro: I love cilantro, but the rest of my family will not eat it. I often make ¾ of this recipe with chopped parsley for them, and ¼ of this recipe with chopped cilantro for myself. It works great and tastes refreshing, but parsley is definitely not the same in terms of yielding an more authentic taste.
Jalapeño: I practically never use Jalapeños just for us, because I have three young kids. Instead, I will often use some diced green pepper or fresh, chopped mild green chiles just to give it that pop of color and a hint of taste. My husband will go and buy himself Jalapeños and add them to his serving, though ?
Lime juice: I highly recommend using fresh lime juice over bottled here, the taste is just so much better in such a fresh recipe with just a few ingredients.
Recipe tips
I highly recommend to remove the seeds from the tomatoes before chopping them. Otherwise, your Pico de Gallo will quickly turn out soupy. Just cut the tomatoes into quarters, remove the seedy part and then dice the de-seeded flesh (no need to remove the skin though).
Make sure to evenly dice the tomatoes and onions into about equally sized pieces. You can make this as chunky or as finely chopped as you like, but make sure you chop everything roughly the same size.
Depending on your specific ingredients and taste, you may need to adjust the amount of lime juice and salt added. If you are sensitive to too much salt, I recommend combining all of the other ingredient first, then season gradually.
Preferably eat on the day this is made; store leftovers in airtight container in refrigerator for up to 2 days. Discard any excess liquid and add fresh lime juice before serving leftovers.