– 4 ripe Roma tomatoes, diced – 1/2 small white onion, finely chopped – 1 jalapeño, seeded and minced (optional for heat) – 1/4 cup fresh cilantro, chopped – 2 tbsp fresh lime juice – Salt to taste
Use 4 ripe Roma tomatoes. Dice them finely and remove excess juice to keep your pico de gallo vibrant, not watery.
Finely chop 1/2 white onion and 1 jalapeño. For milder heat, remove seeds from the jalapeño before dicing.
Stir in 1/4 cup chopped cilantro and 2 tablespoons of fresh lime juice. The lime adds acidity and the cilantro brightens the whole mix.
Add salt to taste and stir gently to combine all ingredients. Let the pico rest for 10–15 minutes so the flavors can meld beautifully.
Serve as a dip with tortilla chips or spoon over tacos, grilled fish, or rice bowls. Best enjoyed the same day for peak freshness.
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