If you have five minutes and five ingredients, you too can whip up this authentic, homemade Pico de Gallo recipe. Not only is it colorful and flavorful, but this classic Mexican dip is a must-have for Cinco de Mayo!
1-½lbsfresh tomatoesseeded and chopped (about 4-5 medium-large tomatoes)
1sweet onionpeeled and chopped
3tablespoonfresh lime juice
2jalapeno peppersseeded and chopped; you can substitute serrano chilies
Pinch of kosher salt and ground black pepper to taste
To seed the tomatoes cut them in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them.
Place the chopped tomatoes, onion, cilantro, lime juice, and jalapenos in a large bowl and mix well.
Taste and add a pinch of kosher salt and ground black pepper if needed.
Nutrition information is for 1 cup of Pico de GalloUse the freshest and ripest tomatoes you can find. Tasteless winter tomatoes are better than nothing, but fresh summer tomatoes will elevate this dish to the stratosphere. When you chop your vegetables, try to keep them all the same size.Let it sit for at least 30 minutes before serving to allow the flavors to come together. You can also make it up to 48 hours ahead.If you aren't a fan of cilantro, feel free to substitute parsley. The amount of heat in this dish is determined by whether you remove the ribs and seeds from the jalapenos before chopping them. If you like it hot, leave the seeds and ribs in, but if you prefer a milder dish, remove all of the seeds and ribs.To seed a jalapeno pepper, slice it lengthwise. Use a small spoon to scrape out the seeds and any membrane. (a grapefruit spoon works great for this). After you chop up the jalapeno, be sure to wash your hands thoroughly and do not touch your eyes because the juice will burn.