- 4 medium Roma tomatoes, diced
- 1/2 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and finely diced (optional)
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon black pepper (optional)
Dice the tomatoes into small, even pieces. If they seem overly juicy, remove some seeds to keep the salsa from becoming watery.Chop the onion and jalapeño finely. Remove the jalapeño seeds for a milder pico de gallo if preferred.Chop the cilantro and discard thick stems.Combine ingredients in a medium bowl. Add tomatoes, onion, jalapeño, and cilantro.Season the salsa with fresh lime juice, salt, and black pepper.Stir gently until everything is evenly mixed. Avoid overmixing to keep the tomatoes intact.Taste and adjust seasoning as needed.Rest before serving for 15 to 30 minutes in the refrigerator for the best flavor.
- Roma tomatoes work best for a firm, chunky texture.
- White onion gives the most authentic flavor, but red onion also works well.
- For extra spice, add more jalapeño or serrano pepper.
- Pico de gallo tastes best fresh and is ideal within 2 to 3 days.
- If extra liquid develops during storage, stir or drain slightly before serving.
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Skill Level: Easy
Nutrition (Per Serving)
- Calories: 20
- Carbohydrates: 4g
- Protein: 1g
- Fat: 0g
- Fiber: 1g
- Sugar: 2g
- Sodium: 190mg
