Spicy Pico de Gallo with Fresh Cilantro
Fresh tomato salsa with jalapeño heat, white onion, garlic, and cilantro finished with lime juice. Seeds removed from tomatoes for cleaner texture. Allow 30 minutes chilling for flavors to meld before serving with tortilla chips or alongside Mexican dishes.
Ingredients
- 2 large ripe organic tomatoes, seeds removed and chopped
- ½ whole sweet white onion, choppedred onion1:1raw
adds slight sharpness
- ½ whole jalapeno, with seeds, finely chopped
- 1 clove garlic, finely chopped
- fresh cilantro, finely chopped
- ¾ teaspoon kosher salt, or to taste(optional)sea salt1:1seasoningFull guide →
- ¼ teaspoon freshly ground black pepper, or to taste(optional)
- 1 small lime, juiced
Instructions
- 1
Halve tomatoes and gently squeeze out seeds, using your finger to loosen them for easier removal
- 2
Evenly chop tomatoes and transfer to a bowl or glass container
- 3
Finely chop garlic, cilantro, and jalapeno
- 4
Chop onion and juice lime
- 5
Add onion, lime juice, salt, and pepper to bowl with tomatoes and remaining ingredients
- 6
Mix well, cover, and refrigerate for at least 30 minutes for flavors to meld
- 7
Serve
Tips
Use a glass container for storage to prevent staining from tomato acid
Finely chop jalapeno without removing seeds for maximum heat and flavor
Prepare up to 4 hours ahead but serve within same day for best texture
Good to Know
Covered glass container in refrigerator up to 2 days. Texture and flavor best within 24 hours.
Prepare through step 5 up to 4 hours ahead. Keep covered and chilled.
Serve chilled as condiment with tortilla chips, tacos, grilled fish, or alongside Mexican entrees.
Common Mistakes
Do not skip seed removal from tomatoes to avoid watery, diluted salsa
Do not skip refrigeration time to avoid raw onion bite; chilling mellows sharpness and melds flavors