Pico De Gallo
This fresh, no-cook Pico De Gallo Recipe is like sunshine in a bowl—bright tomatoes, zesty lime, and a kick of jalapeño blending into the perfect healthy salsa.
Ingredients
- 4 medium roma tomatoes seeded and diced
- 1/2 medium red onion finely chopped
- 1-2 jalapeño peppers seeded and minced (adjust for heat)
- 1/2 cup fresh cilantro leaves roughly chopped
- 1 large lime juiced
- 1/2 tsp sea salt or to taste
- 1 small garlic clove minced (optional)
- 1/4 tsp ground cumin (optional)
Instructions
- Rinse and dry tomatoes, then dice into uniform 1/4-inch cubes. Chop the onion, cilantro, and jalapeños to balance flavors.
- Toss tomatoes, onion, jalapeños, and cilantro in a bowl to let flavors mingle.
- Add sea salt, lime juice, and any optional garlic or cumin. Adjust to taste.
- Cover and refrigerate for 10-30 minutes to blend flavors. A short rest improves taste.
- Stir salsa, transfer to a serving bowl, and garnish if desired. Enjoy fresh!
Notes
If heat is too strong, rinse diced jalapeños under cold water. Drain excess tomato liquid to avoid a soupy salsa. Use sharp knives for clean dicing.
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