Ultimate Pico de Gallo is a fresh and vibrant Mexican salsa that’s perfect for dipping tortilla chips or as a topping for tacos, nachos, or grilled meats. Here’s a recipe to make your own:
Ingredients:
- 4 medium ripe tomatoes, diced
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped (adjust to taste for spiciness)
- 1/4 cup fresh cilantro leaves, chopped
- 2 cloves garlic, minced
- Juice of 1-2 limes, depending on taste
- Salt, to taste
- Optional: 1/2 teaspoon ground cumin
- Optional: 1/2 cup diced cucumber or mango for added freshness and sweetness
Instructions:
- Prepare Ingredients: Wash and chop all the vegetables. Try to dice them uniformly for even distribution of flavors.
- Combine Ingredients: In a mixing bowl, combine the diced tomatoes, chopped red onion, jalapeño pepper, minced garlic, and chopped cilantro. If using cucumber or mango, add it at this stage as well.
- Season: Squeeze lime juice over the mixture. Start with the juice of one lime and add more if needed. Season with salt to taste. Optionally, sprinkle ground cumin over the mixture for added flavor.
- Mix Well: Gently toss all the ingredients together until well combined. Be careful not to mash the tomatoes too much; you want the salsa to be chunky.
- Chill: For best flavor, let the Pico de Gallo sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve: Once chilled, give the salsa a final stir and adjust seasoning if necessary. Serve the Ultimate Pico de Gallo with tortilla chips, as a topping for tacos or grilled meats, or alongside your favorite Mexican dishes.
Enjoy your homemade Ultimate Pico de Gallo! It’s best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days.