Fresh Salsa (Pico de Gallo)

• 2 cups diced Roma tomatoes
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh lime juice (about 2 limes)
• 1 teaspoon salt
• 1/2 teaspoon ground cumin (optional)
• 1 clove garlic, minced
• 1 teaspoon honey or agave syrup (optional)
• 1/4 teaspoon black pepper

Steps

1. 1 Combine diced tomatoes, white onion, cilantro, and jalapeño in a medium bowl.
2. 2 Stir in lime juice, salt, cumin (if using), minced garlic, honey or agave syrup (if using), and black pepper.
3. 3 Taste and adjust seasoning if needed.
4. 4 Let the salsa rest at room temperature for about 15 minutes to allow flavors to meld.
5. 5 Serve with tortilla chips or as a topping for tacos.

Nutrition

Tips

• For a smoother salsa, pulse briefly in a food processor.
• Use gloves when handling jalapeños to avoid skin irritation.
• If you prefer a milder salsa, remove the seeds and membranes from the jalapeño.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

Serving Suggestions

• Serve with homemade tortilla chips.
• Use as a topping for grilled fish tacos.
• Add a spoonful to scrambled eggs for a zesty kick.

FAQ