1jalapeño pepper or serrano pepper, deseed and membranes removed
1tablespoonlime juicejuice from 1 lime
½teaspoonsaltor to taste
Instructions
Combine all ingredients together in a medium bowl. Allow the ingredients to set and meld together for about 15 minutes.
4 roma tomatoes, ⅔ cup white onion, ½ cup cilantro, 1 jalapeño pepper, 1 tablespoon lime juice, ½ teaspoon salt
Serve with chips, tacos, burritos, eggs, or your other favorite foods.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 cup of pico de gallo. Actual calories will vary.
Tips
Chop all the ingredients small and evenly. That way, it's easy to scoop onto a chip and you get a little bit of every flavor in each bite.
Let it rest. Before serving your prepared salsa, let it set for 15 minutes. This gives all of the flavors time to meld together.
Use fresh ingredients. The fresher, the better…and that goes for the lime juice, too.
Omit the cilantro. If you don't want to use cilantro, a good substitute would be flat-leaf parsley. Parsley has a mild flavor similar to that of cilantro, but it won't overpower the other ingredients in the dish.
If you’re prepping in advance, hold off on adding the salt. Salt draws out moisture, so the longer the pico de gallo sits, the more watery it will be.
Don't skip deseeding the tomatoes. Discarding the seeds and pulpy insides keeps the pico de gallo from being watery.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.Remember that the longer the pico sits, the more watery it will get. Feel free to drain some of that excess moisture before serving.