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Fresh Salsa (Pico de Gallo)
Fresh Salsa (Pico de Gallo)
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Prep Time:
15 minutes
Total Time:
15 minutes
Whip up a flavorful homemade pico de gallo with fresh tomatoes, jalapeños, red onion, cilantro, and lime for a zesty and effortless dish.
Ingredients:
  • 2 to 3 medium-sized fresh tomatoes (1 to 1 1/2 pounds), stems removed
  • 1/2 red onion
  • 2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Pinch dried oregano (crumble in your fingers before adding), or more to taste
  • Pinch ground cumin, or more to taste
Instructions:
  • Prepare the ingredients: Coarsely chop the tomatoes, chile peppers, and onions. Exercise caution when handling the chile peppers. Consider using disposable gloves or a plastic bag, or wash hands meticulously with hot, soapy water after touching, and abstain from touching your eyes for several hours. Reserve some of the pepper seeds for added spice if needed.
  • Prepare the salsa: Combine all the ingredients in a food processor with the blade attachment. Pulse briefly until the ingredients are finely diced but not puréed. Alternatively, finely dice the ingredients by hand if a food processor is not available.
  • Enhance flavors: Transfer to a serving bowl and season with salt and pepper. Adjust spiciness by adding extra chopped tomato if too hot, or a few chili seeds or more cumin if it needs more kick. For deeper flavor, let the salsa sit for an hour at room temperature or chilled before serving.
  • Serve the salsa with an array of options such as chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto beans, or black beans. Refrigerate any leftovers; it will stay fresh for up to 5 days. If you loved this recipe, please share your feedback by leaving a rating and review!

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