Pico de Gallo, often times referred to as salsa fresco, is a type of salsa using fresh, uncooked ingredients like diced tomatoes, onions, chiles, cilantro, lime juice, and salt. Perfect for dipping tortilla chips while drinking your favorite beverage.
This is a classic, authentic recipe for Pico de Gallo and is a must to serve as a side for Mexican food. Although I enjoy it most with tortilla chips and drinks. I have a little secret when I make this pico de gallo that makes a big difference, too. It’s all about the lime juice and onion, but more on that in a moment.
The best pico de gallo is eaten the day it’s made for freshness and the ingredients don’t start to slightly “cook” due to the acid in the lime juice. I find the tomatoes start to get a little tough after the third day of refrigerated shelf life, but that’s me.
My little secret for this pico de gallo is to marinate the chopped onions first in fresh lime juice.
I feel it takes the bite out of them and works beautifully.
So grab some fresh tomatoes, onions, limes and jalapeños (or Serrano chile) on your next trip to the market. While I love to go down the block and get a fresh batch of tortilla chips from a local restaurant, I will usually have a bag of tortilla chips around the pantry.
This is also great to serve alongside any Mexican dinner and even spoon some on top like on my Carne Adovada. Enjoy!
- 8 large Roma tomatoes (See Note 1)
- 1/4 cup lime juice (See Note 2)
- 1 medium sweet onion chopped (See Note 3)
- 1 large jalapeño or Serrano chile diced (See Note 4)
- 1/4 cup chopped cilantro leaves only
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- In a small bowl mix together the chopped onion and lime juice. Toss to coat and set aside for 15 minutes or so.
Add all the other ingredients to a bowl and combine, tossing to coat and season to taste. Cover and refrigerate for 30 minutes . Serve with tortilla chips or spoon over and dish you like as a garnish.
- About 2 cups of chopped Roma tomatoes (also known as Plum Tomatoes). Feel free to use whatever tomato variety you prefer.
- I use 2-3 large limes or if you can find them, the small juicy Mexican limes or Key Lime juice.
- You want about 3/4 cup, diced small.
- Be careful cutting chiles and wash your hands after. Cut the stems off and remove and discard the seeds. Cut into long strips, stack together and cut crosswise into small dice.