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Pico de Gallo
Ripe tomatoes, crisp white onion, jalapeño, cilantro, and lime make a bright, well-balanced salsa that stays spoonable instead of watery.
Prep Time:20 minTotal Time:20 minServings:8Difficulty:Easy
Pico de gallo works best when every ingredient keeps its own texture. Firm-ripe Roma tomatoes supply plenty of flavor without flooding the bowl, while crisp white onion and jalapeño give the salsa a clean, lively bite.
Salting and draining the chopped tomatoes for a few minutes is the small step that makes this version especially useful on fajitas. Excess juice falls away before the other ingredients are added, so warm tortillas and sizzling fillings do not become soggy.
Fresh lime juice ties the vegetables together, and cilantro adds a grassy finish. Jalapeño heat varies from pepper to pepper, so begin with the seeded chile and fold in some reserved seeds only if the salsa needs more warmth.
The salsa can be prepared before the fajita fillings go on the heat, but it is freshest the day it is made. Keep it chilled, drain it once more before serving if necessary, and set out a slotted spoon for an easy, colorful fajita-night topping.
Nutrition (per serving)
Calories:25 kcal
Protein:1 g
Carbs:6 g
Directions
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1
Set a fine-mesh strainer over a medium bowl. Add the diced tomatoes, sprinkle with 1/2 teaspoon salt, and toss gently to combine.
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2
Let the tomatoes drain for 10 minutes. Stir once halfway through, then shake the strainer gently without pressing on the tomatoes.
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3
While the tomatoes drain, rinse the diced onion under cold water for 15 seconds and drain well. Pat it dry; this softens its sharp edge without removing its crunch.
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4
Transfer the drained tomatoes to a clean bowl. Add the onion, jalapeño, cilantro, lime juice, garlic, and remaining 1/4 teaspoon salt.
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5
Fold gently until evenly mixed. Taste and add a few reserved jalapeño seeds for more heat or another squeeze of lime for brightness.
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6
Let the pico de gallo stand for 5 minutes, then spoon off any liquid gathered at the bottom. Serve with a slotted spoon, or cover and refrigerate for up to 8 hours.
Ingredients
- Roma Tomatoes, Cored and Cut Into 1/4-Inch Dice:1 1/2 lb
- Kosher Salt:3/4 tsp
- White Onion, Finely Diced:1/2 medium
- Jalapeño, Seeded and Finely Chopped:1 medium
- Fresh Cilantro, Finely Chopped:1/2 cup
- Fresh Lime Juice:3 tbsp
- Garlic, Finely Grated:1 small clove
Tips & Notes
- Choose firm-ripe Roma tomatoes; soft slicing tomatoes release much more liquid.
- For mild pico de gallo, remove the jalapeño ribs as well as the seeds.
- Refrigerate leftovers in a covered container for up to 2 days and drain before serving.
