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Authentic Pico de Gallo with Lime

Close-up of fresh Authentic Pico de Gallo with Lime, featuring diced tomatoes, white onion, and cilantro in a white bowl.
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A recipe for traditional, fresh Mexican salsa known as Pico de Gallo, emphasizing bright lime flavor and a uniform dice.

Ingredients

Scale
  • 4 medium ripe Roma tomatoes, seeds removed and diced
  • 1/2 medium white onion, finely diced
  • 1-2 jalapeño peppers, seeds removed and minced (adjust to heat preference)
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2-3 limes (about 1/4 cup)
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Prepare the tomatoes: Cut the tomatoes in half lengthwise. Gently squeeze out most of the watery seeds and pulp. Dice the remaining firm tomato flesh into small, uniform pieces. Place the diced tomato in a medium bowl.
  2. Dice the onion: Finely dice the white onion. Add it to the bowl with the tomatoes.
  3. Mince the chili: Remove the stem and seeds from the jalapeño(s). Mince the pepper finely. Add to the bowl.
  4. Chop the cilantro: Roughly chop the fresh cilantro. Add it to the mixture.
  5. Add seasoning: Pour the fresh lime juice over the ingredients. Add the salt.
  6. Mix gently: Stir all ingredients together until just combined. Avoid over-mixing, which can break down the tomatoes.
  7. Taste and adjust: Taste the salsa. Add more salt or lime juice if needed to balance the flavor.
  8. Rest: Let the Pico de Gallo sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.

Notes

  • Use firm, ripe Roma tomatoes for the best texture; they hold their shape better than other varieties.
  • For a milder heat, use only one jalapeño and remove all seeds and white membrane.
  • Always use fresh lime juice; bottled juice changes the flavor profile significantly.

Nutrition

Find it online: https://sundayflavor.com/authentic-pico-de-gallo-with-lime-recipe/