Pico de Gallo with Crisp Tomatoes and Bright Lime
By Lucas Morgan
Prep
10 min
Total
10 min
Servings
6
Level
Easy
Letting this Pico de Gallo mixture rest for 1 hour or longer will help the lime juice blend the sharp flavor of the onion with the other ingredients in the salsa․ This pico de gallo served as a topping is a relatively thin‚ fresh-style Mexican salsa made with chopped tomatoes and cilantro and mild jalapeño peppers․
Roma tomatoes are a good choice because they are less watery and have fewer seeds than other types of tomatoes․ Roma tomatoes keep the salsa from getting watery․ White onion adds a familiar flavor․ Garlic‚ cilantro‚ jalapeño pepper‚ lime juice‚ salt‚ and pepper add flavor to the salsa․ Lime zest‚ an optional ingredient‚ adds lime flavor without additional moisture from lime juice․
The salsa ingredients should be finely chopped and lightly coated‚ not runny when combined․ Overripe tomatoes and tomato seeds can cause salsa to be runny․ Tips for preventing runny salsa include using less ripe tomatoes and removing some tomato seeds if you want a thicker salsa․ Finely chop onions‚ jalapeños‚ and cilantro so every bite of salsa will include some of these ingredients․
Serve with tortilla chips or other toppings for tacos‚ burritos‚ bowls‚ grilled meats and fish‚ eggs‚ quesadillas‚ and nachos․ Use fresh vegetables for best flavor and texture․ The vegetables will soften and release more moisture as it sits․ Stir leftovers before serving․
Why you'll love this recipe
- Soaking an onion in lime juice for 1 hour makes it softer and better blended with other ingredients in the salsa‚ giving it a more cohesive texture than salsa made without soaking․
- Roma tomatoes are firm and ideal for Pico de Gallo because they contain fewer seeds and less water than other types of tomatoes․
- Sliced jalapeño peppers enhance the taste of the dip without chunks of jalapeño pepper in each bite․
- Fresh lime juice seasons the tomatoes and cilantro and provides acid to offset the onion flavor after the salad is refrigerated․
- Optional lime zest contributes citrus flavor with no extra liquid to the salsa․ It helps preserve the salsa's chopped consistency․
- Adding all ingredients to a medium bowl helps streamline preparation and allows for better seasoning with salt and pepper after adding lime juice․
Ingredients
- •1 medium white onion
- •3 large tomatoes (preferably Roma tomatoes, about 1 1/2 cups diced)
- •3 cloves garlic (medium)
- •1 small bunch cilantro
- •1 small jalapeño
- •1 lime lime juice (juice of)
- •sea salt (to taste)
- •pepper (to taste)
- •1 lime lime zest (optional)
Instructions
- 1
Dice the tomatoes and onion, and chop the cilantro. Add them to a medium bowl.
- 2
Finely dice the jalapeño, removing some or all seeds if you prefer less heat, and add it to the bowl.
- 3
Peel and crush the garlic, or finely mince it, and add it to the other ingredients.
- 4
Pour in the lime juice, add salt and pepper to taste, and stir well to combine.
- 5
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
FAQ
Nutrition (per serving)
Calories
25
Protein
1g
Fat
1g
Carbs
5g
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