This recipe for Perfect Pico de Gallo is both delicious – and deceiving. Mild or super spicy – you decide. It’s a quick and easy way to bring the just the right amount of heat to just about any food. If you are looking to increase your tolerance for spicy food, this traditional salsa is a great place to start.
Yield: 10 Servings
Total Time: 10 Minutes
2 cups diced plum tomatoes
¼ cup chopped white onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeño*
1 clove garlic finely minced
1 ½ teaspoons fresh lime juice
¾ teaspoon kosher salt
*It’s the seeds of the jalapeño that bring the heat. If you’re looking to increase your tolerance for spicy food, include as many of the seeds as you are comfortable with in the recipe, and slowly increase the number of seeds with each batch you make.
Combine all ingredients in a bowl and mix well. Wait at least 15 minutes before serving for all the flavors to marry. It’s best if eaten the same day, however, leftovers will last up to 5 days in the refrigerator if covered tightly.
Want your salsa a little smoother? Put half of this recipe in a food processor and pulse until smooth. Combine smooth salsa with chunkier salsa and refrigerate as above.
Pro Tip: If your Pico de Gallo tastes a little bland, add more cilantro, salt, or lime juice to taste. Adding roasted corn or substituting red onion can bring extra zing to this authentic recipe.
Enjoy your Perfect Pico de Gallo over eggs for breakfast, as a dressing for salad at lunch, and as a sauce for grilled meat or vegetables for dinner. This Pico de Gallo tastes great on more than just chips!