Fresh Homemade Pico de Gallo
A traditional bright, fresh Mexican salsa bursting with fresh flavor from ripe tomatoes to the heat of jalapeños and tang of fresh lime.
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Servings: 4 people
Ingredients
- 1/2 large white onion
- 4 Roma tomatoes
- 2 medium jalapenos
- 2 tbsp chopped fresh cilantro
- 1 lime - juice and zest
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional for extra heat
Instructions
- Slice the tomatoes, lengthwise into quarters, remove and discard seeds and core.
- Dice tomatoes and onions into small equally sized pieces and place them in a medium-sized bowl.
- Slice the jalapeno, remove the ribs and seeds and dice into small pieces, add them to the bowl.
- Dice cilantro and add it to the bowl.
- Add lime juice, lime zest, red pepper flakes (if you want it hot), and salt and pepper.
- Toss all ingredients, cover with plastic wrap and refrigerate for 30 minutes or serve immediately.
Notes
Krazy Kitchen Mom Tips
- Be sure to dice all of the ingredients in small and similar sizes. You want to get all of the flavors in one scoop on each chip.
- I recommend omitting the red pepper flakes until you have tasted the final salsa. If you want more heat, add the red pepper flakes.
- This salsa is best when it's made and served fresh, but you can make it a day ahead of time. Store in an airtight container in the refrigerator.
- I highly recommend wearing latex or kitchen gloves when cutting jalapenos.
- While I prefer to hand-chop the ingredients, this recipe can be made in a food processor by lightly pulsing the ingredients until small bite-sized pieces.