Fresh Tomato Salsa (Pico de Gallo)
Get ready to put this fast and fabulous fresh tomato salsa (pico de gallo) on heavy rotation. It enhances everything from tacos to scrambled eggs to tortilla chips, and all you need to make it is a sharp knife.
Calories: 13kcal
Ingredients
- 1 ½ pounds (680 grams) ripe tomatoes (to make 3 cups diced)
- 1 cup minced red or white onion
- ½ cup chopped cilantro
- 1 jalapeño minced
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 tablespoons (30 ml) freshly squeezed lime juice
- 1 teaspoon fine sea salt
Instructions
- Remove cores and seedy pulp from tomatoes. Cut flesh into ¼-inch dice and place into a mixing bowl.
- Add onion, cilantro, jalapeño, lemon juice, lime juice, and salt.
- Stir together well.
- Let it sit for at least five minutes before serving, ideally longer.
Notes
- You can use any beautifully ripe tomatoes in this recipe. Roma and plum tomatoes tend to be widely available and of reasonably good quality. In the summer, feel free to swap in anything from multicolored heirlooms to your own bumper crop. Regardless of the type, remove the seedy pulp before dicing. You can also use halved or quartered cherry or grape tomatoes if you like, for a different but also delicious vibe. In this case, you won't seed them.
- While it's not strictly necessary, I recommend making fresh tomato salsa at least half an hour or so in advance of serving time. The salt will draw a bit of the moisture out of the tomatoes, helping to mingle the flavors. You can make it up to 24 hours in advance and keep in an airtight container in the fridge, and it will remain at peak flavor and texture.
- Leftovers will keep well beyond that time frame, up to a week.
- You can easily swap in other finely diced seasonal fruits and vegetables for up to half of the tomatoes in this recipe. Try: pineapple, peach or nectarine, mango, watermelon, red bell pepper, jicama, or corn kernels.
Nutrition
Serving: 1 | Calories: 13kcal | Carbohydrates: 3g | Sodium: 178mg | Fiber: 1g | Sugar: 1g