Servings: 6 servings (as topping)
Calories: 15kcal
Equipment
- Sharp chef’s knife
- - Cutting board
- Large bowl
- Measuring spoons
Ingredients
- 4 medium Roma plum tomatoes, diced small
- ⅓ –½ medium white onion finely diced (red onion if preferred)
- 1 –2 serrano or jalapeño peppers finely diced (seeds removed for milder heat)
- ¼ cup 15–20 g fresh cilantro leaves and tender stems, minced
- 2 –3 tbsp fresh lime juice about 1 large lime
- ½ –1 tsp kosher salt start with ½ tsp, taste and adjust
- Optional: tiny pinch of sugar to balance acidity
- Do not use garlic, oil, avocado, or bottled lime juice if you want classic pico de gallo.
Instructions
- Prep the Vegetables
- Wash and core Roma tomatoes; dice into small, even pieces.
- Finely dice onion: white for sharper flavor, red for slightly sweeter.
- Finely dice serrano or jalapeño peppers; remove seeds and membranes for milder heat.
- Mince cilantro (including tender stems).
- Combine and Season
- In a large bowl, combine tomatoes, onion, peppers, and cilantro.
- Add fresh lime juice and salt; stir gently to mix.
- Rest and Taste
- Let pico de gallo sit at room temperature 15–30 minutes so flavors meld and salt draws out a bit of moisture.
- Taste and adjust:
- Add more lime juice if you want brighter acidity.
- Add a pinch more salt or a tiny pinch of sugar if tomatoes taste flat.
- Serve
- Serve with tortilla chips, tacos (carne asada, fish, chicken), grilled meats, or rice bowls.
- Use a slotted spoon to serve; reserve extra liquid in the bowl to keep it chunky.
Notes
Spice level:
Mild: 1 jalapeño, no seeds.
Medium: 1–2 jalapeños or 1 serrano, seeds removed.
Hot: 1–2 serranos, seeds and membranes left in.
Texture tip: Always chop by hand; avoid food processor so it stays chunky, not watery.
Vegetables: Roma tomatoes are ideal for less juice; if using juicier tomatoes, you can lightly remove some seeds and gel.
Custom:
Add ½ diced avocado when serving (but not while storing, or it will brown).
Very small splash of tomato sauce or chipotle in adobo if you like a deeper flavor; still keep it “salsa fresca”‑style overall.
Storage
Fridge: Store in an airtight container up to 3–4 days; flavor may mellow slightly (onion less sharp). Texture: Will soften over time; it’s best within 1–2 days for maximum crispness. Do not freeze: The vegetables will become mushy.
Fridge: Store in an airtight container up to 3–4 days; flavor may mellow slightly (onion less sharp). Texture: Will soften over time; it’s best within 1–2 days for maximum crispness. Do not freeze: The vegetables will become mushy.
Nutrition
Serving: 2tbsp | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 90mg | Fiber: 1g | Sugar: 1g
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