Filling up 1 glass jar of this stuff is never enough! I usually like to do 5 at once!
Pico de Gallo is a vibrant and flavorful salsa made with fresh ingredients. Here’s a breakdown of what you’ll need:
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Ingredients:
| Ingredient | Quantity |
|---|---|
| White onion | 1 cup, finely chopped (about 1 small onion) |
| Jalapeño or Serrano pepper | 1 medium, finely chopped, ribs and seeds removed (adjust for spice preference) |
| Lime juice | ¼ cup |
| Fine sea salt | ¾ teaspoon |
| Ripe red tomatoes | 1 ½ pounds, chopped (about 8 small or 4 large) |
| Fresh cilantro | ½ cup, finely chopped (about 1 bunch) |
Instructions:
-
Prep the Vegetables:
- Finely chop one small white onion, aiming for about 1 cup. Add it to a medium bowl.
- Finely chop your jalapeño or serrano pepper. If you prefer less heat, remove the ribs and seeds. Add the chopped pepper to the bowl with the onion.
-
Combine and Let Flavors Mingle:
- Pour ¼ cup of lime juice over the onions and peppers.
- Add ¾ teaspoon of fine sea salt and stir everything together.
- Let this mixture sit in the bowl for a few minutes. This allows the flavors to meld and softens the onions slightly.
-
Finish the Salsa:
- Chop 1 ½ pounds of ripe red tomatoes into small pieces. If they’re very juicy, you can drain some of the excess liquid. Add the chopped tomatoes to the bowl.
- Finely chop about ½ cup of fresh cilantro, discarding the stems. Add the chopped cilantro to the bowl with the other ingredients.
-
Mix and Enjoy!
- Stir all the ingredients in the bowl until well combined.
- Take a taste and adjust the seasoning to your preference. You might want to add more lime juice or salt.
-
Serve and Store:
- Pico de Gallo is best enjoyed fresh. Serve it with tortilla chips for dipping, or use it as a topping for tacos, burritos, nachos, or grilled meats.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the tomatoes may soften.
