Here’s an easy pico de gallo recipe that takes no time at all to make – from prep to table in under 20 minutes. That’s a lot of flavor in a little time. We love this salsa fresca as a spicy side (a great alternative to a plain Jane salad), and it’s also super tasty on top of tacos, burritos, and other Mexican dishes.
If you want the full spicy flavor to set in, let it refrigerate for a few hours prior to serving. And don’t be afraid to bump up from a jalapeño to a serrano pepper if you want a pico de gallo with a bigger heat.
- In a mixing bowl, toss the diced tomatoes, onions, and jalapeños together.
- Mix in the cilantro, lime juice and salt and toss thoroughly.
- Cover the bowl and refrigerate for 10 minutes.
- After 10 minutes, drain the excess liquid from the bowl.