Description
Fresh Homemade Pico de Gallo made with chopped tomatoes, onion, cilantro, lime juice, and chile peppers. This classic Mexican salsa fresca is quick, bright, and perfect for tacos, chips, and fresh appetizers.
Ingredients
Scale
- 2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
- 1/2 medium red onion
- 2 serrano peppers or 1 jalapeño pepper, stems, ribs, and seeds removed
- Juice of 1 lime
- 1/2 cup chopped cilantro
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pinch dried oregano
- 1 pinch ground cumin
Instructions
- Roughly chop the tomatoes, chile peppers, and red onion.
- Taste a small piece of the chile pepper to gauge its heat level.
- Place the tomatoes, onion, chile peppers, lime juice, cilantro, oregano, and cumin into a food processor.
- Pulse a few times until the mixture is finely diced but not pureed.
- Transfer the salsa to a bowl and season with salt and black pepper.
- Adjust the spice level by adding reserved pepper seeds if desired.
- Let the salsa sit for about 1 hour to allow flavors to combine before serving.
Notes
- Taste the chile peppers before adding because heat levels vary.
- Avoid over-processing the salsa to keep the texture chunky.
- Letting the salsa rest improves flavor.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 7
- Sugar: 1g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg