Pico de Gallo
Fresh Pico de Gallo made with tomatoes, onion, jalapeño or serrano pepper, lime juice, sea salt, and cilantro for a bright, chunky salsa.
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Servings: 8
Ingredients
- 1 small onion finely diced
- 1 medium serrano or jalapeño pepper stem, ribs, and seeds removed
- 4 large tomatoes finely chopped
- 1/4 c lime juice
- 3/4 tsp fine sea salt
- 1/2 c fresh cilantro finely chopped
Instructions
- Wash all vegetables thoroughly before preparation.
- Remove the stems from the tomatoes and pepper.
- Remove the ribs and seeds from the serrano or jalapeño pepper, if a milder flavor is preferred.
- Finely dice the onion.
- Finely chop the tomatoes into small, even pieces.
- Finely dice the serrano or jalapeño pepper.
- Place the chopped tomatoes, onion, and pepper into a medium mixing bowl.
- Add the finely chopped cilantro.
- Pour in the lime juice.
- Sprinkle in the fine sea salt.
- Stir gently until all ingredients are evenly combined.
- Cover the bowl and refrigerate for 15 minutes to allow the flavors to blend.
- Stir once more before serving.
- Serve chilled or freshly prepared with tortilla chips, tacos, burrito bowls, grilled meats, eggs, or quesadillas.
Notes
This Pico de Gallo is naturally gluten free when prepared with fresh vegetables, lime juice, salt, and cilantro.
To keep it gluten free, verify that any tortilla chips, taco shells, or packaged foods served with it are labeled gluten free. Also use clean cutting boards, knives, bowls, and serving utensils to avoid cross-contact with gluten-containing foods.