Chunky Pico de Gallo
A vibrant and refreshing salsa rooted in Mexican tradition, this chunky Pico de Gallo brings together finely chopped fresh vegetables with zesty citrus and herbs. Ideal as a dip with tortilla chips or a lively topping for tacos, grilled proteins, and more.
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Servings: 6
Ingredients
- Approximately 2 tablespoons of freshly squeezed lime juice roughly the juice of one lime
- Around 2½ cups of firm ripe tomatoes, chopped into small, uniform cubes (typically about 4 medium-sized tomatoes)
- Half a cup of finely diced white onion about half of a medium onion
- 1 to 2 jalapeño chilies finely chopped, seeds removed for a milder kick or retained for added heat
- A packed ½ cup of fresh cilantro coarsely chopped
- ¼ teaspoon of ground black pepper optional for added depth
- ½ teaspoon of fine sea salt with additional to taste if needed
Instructions
- Begin by preparing the produce: cut the tomatoes and white onion into small, consistent dice. Finely mince the jalapeños, removing seeds to control spiciness. Roughly chop the cilantro leaves.
- Place the diced tomatoes, onion, minced chilies, and chopped cilantro into a medium-sized mixing bowl.
- Drizzle the freshly squeezed lime juice over the mixture, then sprinkle in the salt and black pepper if using.
- Stir the ingredients thoroughly until they are well blended and evenly coated with seasoning.
- Taste and make adjustments as needed, adding extra salt or lime juice to achieve the desired balance of flavor.
- If time allows, let the salsa rest at room temperature for about 15 to 20 minutes before serving to allow the flavors to develop fully.
Notes
For optimal freshness and texture, serve the salsa shortly after preparation. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days, though the texture will soften over time.