Ingredients
Vegetables and Herbs
- 1 lb roma tomatoes, diced
- 1/2 medium onion, finely chopped
- 1 jalapeno, finely diced (remove seeds and ribs for less heat)
- Large handful of cilantro, chopped
- 2 cloves garlic, finely minced
Other
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a mixing bowl, add the diced roma tomatoes, finely chopped onion, diced jalapeno, chopped cilantro, and minced garlic. Stir gently to combine all the ingredients evenly.
- Add Lime Juice and Seasoning: Pour in the fresh lime juice and season with salt and pepper to taste. Mix again ensuring the lime juice and seasonings are well incorporated throughout the salsa.
- Chill if Needed: If you are not serving immediately, cover the bowl and refrigerate the Pico de Gallo to allow the flavors to meld and the salsa to chill before serving.
Notes
- Remove seeds and ribs from the jalapeno to reduce heat to your preference.
- Use fresh, ripe roma tomatoes for the best flavor and texture.
- Adjust salt and lime juice according to taste before serving.
- Refrigerate leftovers in an airtight container and consume within 2-3 days for freshness.
- Nutrition info is an estimate and can vary based on ingredient brands and portion sizes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
