Description
A fresh and zesty salsa made with diced tomatoes, onions, and jalapeños, perfect for chips or as a topping for various dishes.
Ingredients
- 4 medium Tomatoes, diced (ripe tomatoes work best)
- 1 small Onion, finely chopped (white or red onion)
- 1–2 Jalapeño peppers, seeded and minced (adjust spice level)
- 1/4 cup Fresh cilantro, chopped (optional)
- 1 Lime, juiced (fresh lime recommended)
- Salt, to taste
Instructions
- In a medium bowl, combine the diced tomatoes, chopped onion, and minced jalapeños.
- Add the chopped cilantro to the mixture.
- Squeeze the juice of one lime over the ingredients.
- Season with salt to taste and stir everything together until well combined.
- Let the Pico de Gallo sit for 15–30 minutes to allow flavors to meld.
- Serve fresh with tortilla chips, tacos, or as a topping for your favorite dishes.
Notes
- For a spicier version, leave some seeds in the jalapeños.
- This salsa is best served fresh but can be stored in the refrigerator for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Side Dish
- Method: No-Cook
- Cuisine: Mexican