Description
This Salsa Fresca makes a super easy and fresh Pico de Gallo salsa that my family cannot get enough of! It's filled with fresh tomatoes, onions, cilantro, and jalapeno for a classic appetizer. Don't forget to finish it off with a squeeze of fresh lime before you open a bag of your favorite chips and grab a big scoop!
Ingredients
Scale
- 4 ripe Roma tomatoes (20 ounces), seeded and diced (measures 2 cups when diced)*
- 1/2, 20-ounce white onion, finely diced (1.5 cups when finely diced)
- 3/4 cup finely diced fresh cilantro leaves, large stems removed (from 1 bunch)
- 1 jalapeno, stem and seeds removed, finely diced (keep the seeds for a spicier version)
- 1 lime, zested and juiced
- 1/2 teaspoon fine salt
Instructions
- Combine tomato, onion, cilantro, jalapeno, lime (juice and zest) and salt together in a large glass mixing bowl.
- Season to taste with additional lime juice and salt if needed. Add more jalapeno for added spiciness if desired.
- Chill the pico de gallo in the refrigerator for about 30 minutes to allow the flavors to marinate together.
- Stir well before serving. Serve with a slotted spoon to drain any excess liquid.
- Store leftovers in an airtight container in your refrigerator for up to two days.
Equipment
Buy Now → Notes
*If making during the winter (when red tomatoes are not in season), use cherry tomatoes. You will still want to dice them up finely and remove the seeds.
- Prep Time: 15
- Category: Condiment or Appetizer
- Cuisine: Mexican