This fresh and tasty classic Pico de Gallo (also known as Salsa Fresca--fresh sauce, or Salsa Cruda--raw sauce) is made by combining diced tomatoes, onions, and peppers, with cilantro, lime juice, and salt.
PREP: If sensitive to onion, soak the diced onions in a bowl of cold water for 5 minutes. Drain well and add to a bowl. Read Note 1 for preparing the tomatoes and Note 2 for preparing the jalapeños. Aim to cut ingredients into similar sizes for uniformity and the best texture. What size? The finer the chop, the better -- more flavor in every bite!
PREPARE: Add in the remaining ingredients, seasoning to taste with salt and pepper. (I add 3/4 tsp salt and 1/4 tsp pepper.) Toss gently and give it a taste test. Add any additional salt/pepper or lime juice to taste (flavors should sing!) then chill in the fridge for 10-15 minutes before serving. TIP: If enjoying with chips, we recommend testing the pico with the chips to determine if it needs more salt. Since chips are typically salted, the salsa may be best with less salt.
SERVE: Serve with a slotted spoon (it gets juicy), scooping onto any of your favorite Mexican dishes or enjoy with chips!
MAKE AHEAD: Leave out the lime juice, olive oil, and salt (otherwise the tomato juices leach out excessively). Cover in an airtight container in the fridge. When ready to serve, drain off excess liquid, add lime juice, olive oil, and salt right before serving.
STORAGE: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the longer it sits, the more the acidity will mellow, so you may want to add a fresh squeeze of lime juice and a touch more salt. It will also become more watery as it sits -- drain off excess liquid.
Video
Notes
Note 1: Tomatoes: The key to the best Pico de Gallo is the ripest possible tomatoes! Avoid unripe or pink tomatoes-- you won't get the same robust flavor. Look for the ripest, reddest tomatoes and in the winter, use cherry tomatoes (which have the most consistent good flavor year-round). If not using cherry tomatoes, cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery center before dicing. If using cherry tomatoes, chop them into small pieces.Note 2: Jalapeños: When preparing the jalapeño, you may want to do this with gloves on (or a plastic bag over your fingers) as it can burn your fingers/under fingernails. Wash your hands immediately after preparing/touching. Cut jalapeño in half and remove seeds. Coarsely chop to measure. Add more of the jalapeño for a spicier salsa, or add slowly if you prefer less heat. Wrinkly jalapeños are going to be spicier than smooth jalapeños.