Pico de Gallo (Fresh Mexican Salsa)
Fresh, chunky pico de gallo with tomatoes, onion, cilantro, chile, and a drizzle of olive oil. Ready in 10 minutes. Add lime when serving as a dip, skip it for tacos and molletes.
2 cups
Ingredients
- 4 ripe Roma tomatoes diced
- ½ white onion finely chopped
- 1 serrano or jalapeño chile finely diced (adjust for spice level)
- ¼ cup fresh cilantro chopped
- Salt to taste
- 1 tablespoon of olive oil
- Lime juice optional – Add only if serving as a dip or for extra brightnes
Instructions
- Chop everything finely – Dice the tomatoes, onion, chile, and cilantro into small, uniform pieces.
- Mix ingredients – In a bowl, combine all ingredients. Sprinkle with salt and stir gently.
- Let flavors meld – If possible, let sit for 10–15 minutes to enhance flavor.
- Adjust seasoning – Taste and add more salt or lime juice if needed.
- Serve immediately with tacos, molletes, or as a fresh dip.
Notes
- Use Roma tomatoes for the best texture - they're firm and less watery.
- Add salt right before serving - it draws moisture from the tomatoes.
- Skip the lime for tacos, molletes, and quesadillas. Add lime when serving as a dip or topping.
- Store in an airtight container in the fridge for up to 3 days. Drain excess liquid before serving.