Practical Woman’s Fresh Pico de Gallo

Yield

6 servings · Approximately 2½ cups

Cook time

0 minutes

Rest / chill time

10–15 minutes

Ingredients

• 3 medium ripe tomatoes, diced
• ½ medium red onion, finely chopped
• 1 jalapeño or serrano pepper, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime (about 2 tablespoons)
• ½ teaspoon salt, or to taste

Method

1. Wash and dry the tomatoes, jalapeño, and cilantro thoroughly.
2. Dice the tomatoes into small, even pieces. Remove some of the seeds and excess juice if the tomatoes are especially watery.
3. Finely chop the red onion.
4. Remove the jalapeño seeds and membranes for a milder salsa, then finely chop the pepper.
5. In a medium mixing bowl, combine the diced tomatoes, red onion, jalapeño, and chopped cilantro.
6. Squeeze the fresh lime juice over the vegetables.
7. Sprinkle with salt and toss gently until everything is evenly combined.
8. Let the salsa rest for 10–15 minutes to allow the flavors to blend.
9. Taste and adjust the salt or lime juice if needed.
10. Stir gently before serving, leaving behind any excess liquid at the bottom of the bowl.
11. Serve fresh with tortilla chips, tacos, grilled meats, or your favorite Mexican-inspired dishes.

Kitchen notes

Timing guide:
Cook time: 0 minutes

Practical Woman's Secret
Use ripe but firm tomatoes and chop the ingredients into small, uniform pieces. For the freshest texture, prepare pico de gallo shortly before serving and avoid letting it sit in excess tomato juice.