Homemade Pico de Gallo is a MUST MAKE for Summer and especially Cinco de Mayo. We love this EASY, quick, and flavorful Salsa Fresca that's loaded with fresh tomatoes, onion, lime juice, cilantro, and jalapeno peppers. This Pico de Gallo Recipe is the perfect topping for steak or chicken or is perfect for chips and salsa. Best recipe for Summer!
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
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.
Note: Use fresh, ripe tomatoes for the best Pico de Gallo. In the off season, use Roma or cherry tomatoes.