This recipe for pico de gallo is fresh, tasty, and simple to make! This traditional Mexican dip is easy to make—all you need are tomato, onion, cilantro, jalapeño, and lime.
– 1 cup finely chopped white onion (about 1 small onion) – 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat) – ¼ cup lime juice – ¾ teaspoon fine sea salt, more to taste – 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped – ½ cup finely chopped fresh cilantro (about 1 bunch)
Put the chopped onion, jalapeño, lime juice, and salt into a medium-sized serving bowl and mix them together.
The marinade should be allowed to sit for approximately five minutes while you chop the tomatoes and cilantro.
Put the chopped tomatoes and cilantro in the bowl, and stir them together until they are evenly distributed.
If the tastes don't quite sing, add more salt. Let the mixture sit in the fridge for 15 minutes or more than an hour for the best flavour.
You can serve it as a dip or with a slotted spoon or large serving fork to keep the tomato juice from moving around too much. Covered, pico de gallo stays good in the fridge for up to 4 days.