Classic Mexican Fresh Salsa (Pico de Gallo)
Description:
This fresh, vibrant salsa is a staple in Mexican cuisine. Made with ripe tomatoes, crisp onions, fragrant cilantro, and zesty lime, it’s a versatile condiment perfect for tacos, grilled meats, nachos, or as a refreshing dip with tortilla chips. Its bright flavors and crunchy texture make it an instant crowd-pleaser.
Ingredients:
4 medium ripe tomatoes, finely diced
1 small white onion, finely diced
1-2 fresh jalapeño peppers, seeded and minced (adjust to taste)
1/2 cup fresh cilantro leaves, chopped
1-2 tablespoons fresh lime juice (about 1 lime)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (optional)
Optional Additions:
1 garlic clove, minced
1/4 teaspoon cumin
1 small avocado, diced (for a creamy twist)
Instructions:
Prepare the vegetables:
Wash the tomatoes, jalapeños, and cilantro. Dice the tomatoes and onion into small, uniform pieces. Mince the jalapeño and chop the cilantro.
Combine ingredients:
In a medium mixing bowl, combine tomatoes, onion, jalapeño, and cilantro.
Season:
Add lime juice, salt, and black pepper. Mix gently to combine all flavors without crushing the tomatoes.
Let it rest (optional):
For a more blended flavor, cover the bowl and refrigerate for 15–20 minutes before serving.
Serve:
Enjoy fresh with tortilla chips, tacos, burritos, grilled meats, or as a topping for eggs and salads.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Tips:
Use the ripest tomatoes available for the sweetest flavor.
Remove seeds from the jalapeños to reduce heat if desired.
Fresh lime juice is key—bottled lime juice won’t give the same brightness.
This salsa is best consumed within 24 hours for maximum freshness.
Frequently Asked Questions (FAQs):
Q1: Can I make this salsa in advance?
A: Yes, but it’s best eaten within 24 hours. Tomatoes release water over time, which may make it slightly watery.
Q2: Can I use other types of peppers?
A: Absolutely. Serrano peppers are slightly hotter, while bell peppers can be used for a mild version.
Q3: Can I blend this salsa?
A: Yes, if you prefer a smooth texture, pulse all ingredients in a blender, but traditionally it’s served chunky.
Q4: How can I make it spicier?
A: Leave some seeds in the jalapeño or add a pinch of cayenne pepper.