Homemade Pico De Gallo (Printable Version)
# What You'll Need:
→ Fresh produce
01 -
4 ripe Roma tomatoes, diced evenly
02 -
1 medium onion, finely diced
03 -
1 jalapeño pepper, seeds removed and finely diced (or Serrano pepper as alternative)
04 -
15 grams fresh cilantro, finely chopped
→ Seasoning
05 -
Juice of 2 limes
06 -
3 grams sea salt, plus more to taste
# Step-by-Step Directions:
01 -
Combine fresh lime juice and salt in a large mixing bowl. Add the finely diced onion, stir to coat, and allow the onion to soak in the salted lime juice.
02 -
While the onion marinates, evenly dice the Roma tomatoes into small pieces to ensure consistent texture.
03 -
Finely dice the jalapeño pepper and chop the cilantro.
04 -
Add the diced tomatoes, jalapeño, and chopped cilantro to the bowl with marinated onion. Gently toss all ingredients to combine thoroughly.
05 -
Taste the mixture and add additional salt or jalapeño if desired to adjust seasoning and spice level.
06 -
Transfer the pico de gallo to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
# Helpful Notes:
01 -
For optimal flavor, finely chop the onion and tomatoes to ensure the marinade penetrates every component.
02 -
Roma tomatoes are preferred for their low moisture, dense flesh, and balanced sweetness.
03 -
Allowing the mixture to marinate for at least 30 minutes enhances the depth of flavor.
04 -
Diced avocado or corn kernels may be added for variation.