1 cup finely chopped white onion
1 medium jalapeño or serrano pepper, finely chopped
¼ cup lime juice
¾ teaspoon fine sea salt
1 ½ pounds ripe red tomatoes, chopped
½ cup finely chopped fresh cilantro
Combine onion, jalapeño, lime juice, and salt in a bowl. Let marinate for 5 minutes.
Add tomatoes and cilantro, stir to combine. Adjust salt if needed.
For best flavor, let marinate for 15 minutes or refrigerate for several hours.
Serve as a dip or with a slotted spoon to avoid excess moisture. Keeps well in the refrigerator for up to 4 days.
Tips for the Perfect Pico de Gallo:
Choose ripe red tomatoes for the best flavor. Remove seeds and chop finely for optimal taste.
Finely chop all ingredients—tomato, onion, jalapeño, and cilantro—for a burst of flavor in every bite.
Marinate onion, jalapeño, lime, and salt while chopping tomatoes and cilantro. This enhances the flavor profile.
Let your pico rest for 15 minutes before serving to allow flavors to meld.
Serve with a slotted spoon to avoid excess moisture from tomatoes.
