Name: Classic Pico de Gallo
Prep time: 15 min
Total time: 15 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 3 Roma tomatoes; 0.25 yellow or white onion; 0.5 cup cilantro; 0.5 lime; 1 jalapeño; Salt

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Classic Pico de Gallo

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Ingredients

Warning0 allergens identified

Classic Pico de Gallo

Instructions

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Instructions

Toss the diced tomatoes with a couple pinches of salt and place them in a strainer set over a bowl. Let the tomatoes sit in the strainer for about 10 minutes, then discard the liquid in the bowl that has drained off. [Note: if you don't mind a more watery pico de gallo, you can skip this step.]

Add the tomatoes, diced onions, minced jalapenos, and cilantro in a bowl.

Squeeze in the lime juice and mix everything together.

Taste the pico de gallo for seasoning.

Enjoy with chips, on top of tacos, or with your favorite Mexican-inspired dish.

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Tips & Tricks (5)

Tomato Precision 🍅
Always seed and dice Roma tomatoes to prevent excess liquid and maintain the perfect pico de gallo texture. Remove the seed core completely before chopping for a firmer, more concentrated salsa.
Jalapeño Heat Control 🌶️
Remove the jalapeño seeds and membranes to reduce heat, or keep them for extra spiciness. Always wear gloves when handling hot peppers to prevent skin irritation.
Lime Juice Technique 🍋
Fresh-squeeze lime juice right before mixing to preserve brightness and prevent early oxidation. Roll the lime on the counter before cutting to release more juice.
Chopping Consistency 🔪
Dice all ingredients to roughly the same small, uniform size (about 1/4 inch) to ensure balanced flavor in every bite. Use a sharp knife for clean, precise cuts.
Resting for Flavor Melding 🕰️
Let the pico de gallo rest for 15-30 minutes before serving to allow ingredients to marry and flavors to develop. Refrigerate if resting longer than 30 minutes.