Fresh Pico de Gallo Recipe Easy Homemade Tomato Jalapeño Salsa with Cilantro and Lime
A quick and easy fresh pico de gallo recipe featuring vine-ripened tomatoes, jalapeño, cilantro, and lime juice for a vibrant, flavorful salsa perfect for snacks or meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Condiment
- Cuisine: Mexican
Ingredients
Scale
- 3 medium vine-ripened tomatoes, finely diced
- 1 medium fresh jalapeño pepper, seeded and minced (adjust to taste)
- ¼ cup packed cilantro leaves, roughly chopped
- Juice of 1 medium lime (about 2 tablespoons)
- ¼ cup red onion, finely chopped
- ½ teaspoon sea salt, or to taste
- 1 small garlic clove, minced (optional)
Instructions
- Wash and dry all fresh produce.
- Dice the tomatoes into small, uniform pieces about ¼-inch in size.
- Remove seeds from the jalapeño if you want less heat, then finely mince it.
- Finely chop the red onion into small pieces.
- Roughly chop the cilantro leaves, avoiding tough stems.
- Combine tomatoes, jalapeño, onion, and cilantro in a medium mixing bowl and gently stir to mix evenly.
- Add freshly squeezed lime juice and sprinkle sea salt; start with ½ teaspoon salt and adjust to taste after mixing.
- Optionally, add minced garlic and mix gently.
- Let the pico rest for about 10 minutes at room temperature to allow flavors to meld.
- Give it a final gentle stir, taste, and adjust seasoning with more lime juice or salt if needed.
Notes
Use ripe but firm tomatoes like Roma or vine-ripened for best texture. Remove jalapeño seeds for milder heat. Let the pico rest for 10 minutes to meld flavors. Best eaten within 2 days and avoid reheating. Fresh lime juice is preferred over bottled for brightness.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 3
- Sodium: 230
- Carbohydrates: 5
- Fiber: 1.5
- Protein: 0.5
Keywords: pico de gallo, fresh salsa, tomato salsa, jalapeño salsa, cilantro lime salsa, homemade salsa, easy salsa recipe