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Pico de Gallo (Fresh Salsa)

I’ve added a jalapeno to this pico de gallo recipe, but if you don’t like things too spicy, simply add half or omit it altogether.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Sides
  • Method: By Hand
  • Cuisine: Mexican

Ingredients

Scale
  • 5 firm tomatoes, diced
  • 1 jalapeno, seeds removed and diced
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1/2 cup cilantro, finely minced
  • 1 lime, juiced
  • 1 teaspoon sea salt

Instructions

  1. Chop the onion and mince the garlic. The finer that you can mince the garlic the better it will be, as it will add more flavour to the salsa. If you don’t have great knife skills you could also use a small food processor.
  2. Chop the tomatoes into 4 wedges, remove the seeds and dice the flesh into small bite size pieces.
  3. Remove the top of the jalapeno, slice it lengthwise and remove all of the seeds. Dice the flesh into small pieces.
  4. Add the onion, garlic, tomato, and jalapeno to a bowl. Season with sea salt, squeeze in the juice of one lime and toss well to combine.
  5. Roughly chop the cilantro into small pieces, add to the bowl and toss well to incorporate.
  6. Season with extra sea salt and lime juice to taste. As the pico de gallo sits, the flavour will incorporate together over time.
  7. Store in the fridge for 3-5 days.
  8. Enjoy!

Nutrition

Keywords: easy, homemade, healthy

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