Pico de Gallo is an easy, fresh, and flavorful little dip you can make any time! Also known as Salsa Fresca, this recipe is loaded with fresh tomatoes, onion, lime juice, cilantro, and chili peppers.
1serrano or jalapeno chiliminced (for less heat, remove the seeds and membranes)
1/3cupfinely chopped fresh cilantro leaves
1tablespoonfreshly squeezed lime juicejuice from 1 lime
Instructions
Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-size, fine mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.
In a medium bowl, combine the drained tomatoes, onion, chilies, cilantro and lime juice. Mix gently and season to taste with salt and lime juice.
Pico de Gallo is best eaten within 4 hours, but will keep up to 3 days, in a sealed container, in the refrigerator.
Enjoy!
Video
Notes
Note: Use fresh, ripe tomatoes for the best Pico de Gallo. In the off season, use Roma or cherry tomatoes.