Pico de Gallo

Originating from Mexico, pico de gallo is a fresh and flavorful salsa made with raw ingredients. This salsa, also known as salsa fresca, is high in vitamin A, vitamin C, B vitamins, and also contains Vitamins K and E, as well as a variety of minerals. It's super easy to make, and it's a great way to add brightness and fresh vegetables to your meal. Pico de gallo is delicious served with tortilla chips or spooned over eggs, salads, tacos, grilled fish, chicken, or baked potatoes. This recipe can be easily adjusted based on your preferences. For no spice, use a green bell pepper instead of a jalapeño, or for a mild heat, try a poblano pepper. If you dislike cilantro, try substituting with fresh basil or fresh parsley.

Ingredients

• 3 medium tomatoes, diced

• ½ medium onion, finely diced

• 1 jalapeño pepper, finely diced (remove membranes and seeds for less heat)

• ¼ cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• ½ teaspoon salt, or to taste

Directions

1. Add the diced tomatoes, onion, jalapeño, and cilantro to a medium bowl.

2. Pour the lime juice over the mixture and sprinkle with salt.

3. Stir gently until all ingredients are well combined.

4. Taste and adjust the lime juice, salt, or jalapeño as desired.

5. For the best flavor, let the pico de gallo sit for 10–15 minutes before serving.

Notes

• Keep the jalapeño seeds and membranes for a spicier pico, or remove them for a milder version.

• Pico de gallo can be made a few hours in advance and refrigerated until ready to serve.

• Store leftovers in a sealed container in the fridge for up to 5 days.