Pico de gallo is a fresh, chunky Mexican salsa made with diced tomatoes, red onion, jalapeño, and lime juice that comes together in minutes. Its bright acidity and clean flavors make it the ideal topping for tacos, nachos, and grilled meats.
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Dice the tomatoes into small cubes and place them in a container.
Dice about a quarter of a red onion into similarly sized pieces and add it to the container.
Finely dice the entire jalapeño and add it to the container with the other ingredients.
Squeeze the juice of one whole lime over the chopped vegetables.
Season with salt, black pepper, and a pinch of MSG.
Secure the lid on the container and shake vigorously to combine all the ingredients.
Serve immediately with tortilla chips or as a topping.
Store pico de gallo in an airtight container in the refrigerator for up to 2 days. Best served fresh; do not freeze.
Yes, prepare it up to 2 hours ahead and store in the refrigerator. Add lime juice just before serving to prevent excess liquid from accumulating.
Cut tomatoes in half and gently squeeze out the seeds and excess juice over a bowl, then dice. This reduces watery salsa.
Substitute with serrano pepper for more heat, or use canned diced jalapeños if fresh are unavailable. Adjust quantity to taste.
Yes, pico de gallo is naturally gluten-free when made with fresh vegetables, lime juice, and salt.
Heat level depends on jalapeño quantity and whether you remove seeds. One jalapeño with seeds removed gives mild heat; keep seeds for medium spice.
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