Pico de Gallo.

Here’s a fresh and classic recipe for Pico de Gallo — a vibrant, chunky salsa that’s perfect as a dip, taco topping, or side to any Mexican-inspired dish. It’s simple, raw, and full of flavor!

🌶️ Classic Pico de Gallo (Fresh Tomato Salsa)

🍽️ Servings: 4–6

⏱️ Time: 10 minutes prep + optional 15-minute marinating

🧂 Ingredients:

• 4 medium ripe tomatoes, diced (Roma or vine-ripened are great)

• 1 small white onion, finely chopped

• 1–2 jalapeño peppers, seeded and finely chopped (or keep seeds for more heat)

• 1/2 cup fresh cilantro, finely chopped

• Juice of 1 lime (about 2 tbsp)

• Salt, to taste (start with 1/2 tsp)

• Optional: 1 garlic clove, minced

👩‍🍳 Instructions:

1. Combine Ingredients:
   In a medium bowl, combine diced tomatoes, onion, jalapeños, and cilantro.

2. Add Lime Juice & Salt:
   Squeeze in fresh lime juice and sprinkle with salt. Add garlic if using.

3. Toss & Taste:
   Mix well and taste. Adjust salt, lime juice, or spice as needed.

4. Let It Marinate (Optional):
   Let sit for 10–15 minutes at room temperature for the flavors to blend — or chill until ready to serve.

🌮 Serving Ideas:

• Scoop with tortilla chips

• Top tacos, burritos, enchiladas, nachos, or grilled meats

• Serve with scrambled eggs or avocado toast

• Use in wraps, burgers, or bowls

✅ Tips:

• Use the ripest tomatoes you can find for best flavor.

• If the salsa is too watery, gently squeeze excess juice from the tomatoes before dicing.

• Swap jalapeño for serrano for extra heat or bell pepper for a mild version.