Go Back
pico de gallo with fresh jalapeno

Pico de Gallo with Fresh Jalapeño

A classic, vibrant, and fresh Mexican salsa, perfect for dipping chips, topping tacos, or garnishing grilled meats. The addition of fresh jalapeño provides a perfect kick of heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 30
Ingredients Method Notes

Ingredients
  

Produce
  • 3 Roma tomatoes finely diced
  • 1/2 White onion finely diced
  • 1 Jalapeño pepper seeds removed for less heat, finely minced
  • 1/2 cup Fresh cilantro roughly chopped
  • 1 Lime juiced (about 2 tablespoons)
  • 1/2 teaspoon Kosher salt or to taste
  • 1/4 teaspoon Black pepper freshly ground

Method
 

Instructions
  1. Prepare all your vegetables: finely dice the Roma tomatoes, white onion, and jalapeño. Ensure the jalapeño is minced very finely if you prefer a smoother texture.
  2. Place the diced tomatoes, onion, jalapeño, and chopped cilantro into a medium non-reactive bowl.
  3. Squeeze the fresh lime juice over the vegetable mixture. Start with the juice of one full lime.
  4. Season generously with kosher salt and black pepper. Gently fold all the ingredients together until they are evenly combined. Be careful not to mash the tomatoes.
  5. Taste the pico de gallo and adjust seasoning if necessary. Add more salt, lime juice, or jalapeño for desired flavor and heat profile.
  6. For the best flavor, cover the bowl and allow the pico de gallo to rest in the refrigerator for at least 15 minutes before serving to let the flavors meld.

Notes

For a sweeter variation, add 1 teaspoon of granulated sugar. For an authentic Mexican preparation, use serrano peppers instead of jalapeño. Always use fresh lime juice; bottled juice will drastically change the flavor.