This classic, vibrant Mexican salsa is crisp, incredibly fresh, and takes less than 10 minutes to throw together. It is the perfect clean, low-carb topping for taco nights, grilled meats, or simply serving as a healthy dip.
Ingredients
6 ripe tomatoes, finely diced
1 small white onion (or half a medium red onion), finely chopped
2–3 jalapeños, minced (remove seeds and ribs for less heat)
½–1 cup fresh cilantro, finely chopped
2–3 garlic cloves, minced
Juice of 1–2 fresh limes
Salt to taste (approx. ½–1 teaspoon to draw out the flavors)
Instructions
1. Prep the Veggies
Core and finely dice the ripe tomatoes. Finely chop your white onion, mince the jalapeños, and mince your garlic cloves. Chop the fresh cilantro leaves and tender stems.
2. Combine and Toss
In a medium glass mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeños, minced garlic, and fresh cilantro.
3. Season
Drizzle the fresh lime juice evenly over the mixture and sprinkle generously with salt. Toss everything together thoroughly with a spoon until the ingredients are completely integrated.
4. Rest and Marinate
Let the Pico de Gallo sit at room temperature for 10 to 15 minutes before serving. This short rest allows the lime juice and salt to marinate the onions and tomatoes, drawing out their natural juices and creating a perfect flavor balance.
5. Serve
Give it one quick stir and transfer it to a serving bowl or store it in a glass jar, similar to the loaded jar shown in the image. Enjoy it fresh!