– 4 ripe Roma tomatoes, diced – 1 small white onion, finely chopped – 1-2 jalapeño peppers, finely chopped – 1/2 cup fresh cilantro, chopped – Juice of 1 lime – Salt to taste
Chop the Roma tomatoes into small, even pieces. Make sure they’re ripe and firm for the best flavor and texture in your pico de gallo.
Finely chop the white onion and mix it with the tomatoes. The onion adds a crisp, slightly sweet bite that balances the heat and acidity.
Mince the jalapeño peppers, removing the seeds if you prefer a milder taste. Mix them in for a bold, spicy kick that defines authentic pico de gallo.
Chop the fresh cilantro and stir it in. Its herbal freshness is essential, adding brightness and a traditional flavor that ties everything together.
Squeeze the juice of one lime over the mixture. The citrusy tang enhances all the other flavors and gives the salsa its signature zing.
Sprinkle salt over the mixture and stir well. Taste and adjust the salt if needed. Let the salsa sit for 15 minutes so the flavors blend together.
Serve fresh with tortilla chips, tacos, grilled meats, or any Mexican dish. Pico de gallo is best enjoyed the same day it’s made for peak freshness.