Pico De Gallo
A burst of fresh, zesty flavor—this Pico De Gallo salsa comes together quickly as a healthy, no-cook Mexican appetizer.
Ingredients
- 4 large ripe tomatoes diced (Roma or heirloom)
- 1/4 cup red onion finely diced (soaked in cold water)
- 1/2 cup fresh cilantro leaves roughly chopped
- 1 jalapeño pepper seeded and minced
- 1 lime juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin (optional)
- black pepper freshly ground
- extra-virgin olive oil for drizzling
Instructions
- Rinse tomatoes, cilantro, and jalapeño. Dice tomatoes into 1/4-inch squares. Chop red onion and soak in cold water.
- Combine tomatoes, onion, jalapeño, and cilantro in a bowl. Add lime juice, olive oil, salt, cumin, and pepper. Gently stir.
- Allow the flavors to meld for at least 10 minutes at room temperature or chill in the fridge for 30 minutes.
- Stir and scrape the bottom before serving. Enjoy with various dishes or as a stand-alone appetizer.
Notes
Variations like adding mango, pineapple, yogurt, or avocado can enhance the flavor. Store leftovers in the fridge and avoid freezing for best texture.
Nutrition
Calories: 20kcal
Love this recipe?Follow us at @thenandnowspace for more