Tag: jalapeno

Fresh pico de gallo is the ultimate simple salsa.

It’s a vibrant, chunky blend of tomatoes, onion, jalapeño, and lime juice that transforms tacos, eggs, grilled chicken, or even a simple chip into a bright and healthy feast. It’s incredibly fast to make with no cooking required—just chop and mix!

The absolute key to the best, most authentic flavor is using fresh cilantro. This herb adds that unmistakable, bright, citrusy note that makes pico de gallo taste truly alive. (If you’ve ever wondered about this powerful herb, I’ve got a whole guide on how to grow and use cilantro).

This recipe is a foundational staple in my kitchen because it’s naturally healthy, packed with flavor, and everyone always loves it. It’s part of my perfect quick lunch: a scoop of this pico, a scoop of my easy guacamole, and a pile of my favorite Easy Chicken Salad with Fresh Basil served on crackers. The video below shows you just how quick and easy it is to make!

Pico De Gallo

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 6 Roma Tomatoes
• 1 Red Onion
• 1 Jalapeno (if you don't like heat, de-seed it)
• 1 Bunch Cilantro
• 2 Fresh Limes
• 1 T. Olive Oil
• 2 t. Salt
• 1 t. Black Pepper
• 2 t. Cumin

Instructions

1. Chop or dice tomatoes and onion to desired size. I prefer mine to be on the smaller side so that it's easier to scoop.
2. Remove the stem of the jalapeno and dice it finely. If you prefer less heat, scrape the seeds out first or just omit altogether.
3. Trim cilantro stems to just below the beginning of the leaves.
4. Chop the cilantro. I like mine to be more of a rough chop with big pieces, but most folks prefer a fine chop or 'chiffonade'.
5. Combine tomato, onion, cilantro and jalapeno in a small bowl.
6. Zest 2 limes and then juice them. Trust me, doing it the other way around doesn't work. 😉
7. Add olive oil, lime zest, juice, salt, pepper and cumin to tomato mixture.
8. Mix well and serve!

Notes

• If you enjoy picking individual leaves off because it is therapeutic, be my guest. My partner did this for a while because one of his former chefs said it reduced the bitter aftertaste of chopped cilantro. Personally, I can't be bothered.
• This recipe is most delicious once the flavors have had a little time to get to know each other in the container, so I like to mix it up in the morning to serve it at lunch or dinner if I have time. I've also thrown it together 2 minutes before the meal. Either way, its tasty.