Ingredients
- 600 g ripe Roma tomatoes about 1 1/3 lb; trimmed and finely diced
- 75 g white onion about 1/2 cup finely diced
- 20 g jalapeño about 1 small pepper; ribs removed if desired, finely chopped
- 10 g fresh cilantro about 1/4 cup chopped leaves and tender stems
- 2 tablespoons fresh lime juice 30 ml
- 1/4 teaspoon fine salt about 1.5 g; plus a little to taste if needed
Equipment
- 1 Knife and cutting board
- 1 Mixing bowl
- 1 Slotted spoon
Instructions
- Wash the tomatoes, chile, cilantro and lime under running water and dry. Use a clean knife and board. Cut the tomatoes and onion into small, even pieces. If the tomatoes are very watery, remove some loose seed gel without squeezing the flesh.
- Combine the onion, jalapeño, lime juice and measured salt in a mixing bowl. For milder salsa, begin with half the jalapeño and reserve the rest. Wash your hands after handling the chile.
- Fold in the tomatoes and cilantro. Cover and refrigerate for 10 minutes so the flavors combine.
- Taste a spoonful containing tomato and onion, then adjust with a little more lime or salt only if needed. Use a slotted spoon over tacos or serve with some juice alongside rice. Keep leftovers covered at 40°F or below and use within three days; best texture is on the first day.
Nutrition
Calories: 18kcalCarbohydrates: 3.8gProtein: 0.7gFat: 0.1gSodium: 85mgFiber: 0.8gSugar: 2.2g
Video
Notes
Yield: approximately 2 2/3 cups; eight portions of about 1/3 cup, depending on the tomato dice. This is fresh refrigerator salsa, not a canning recipe. Discard salsa left unrefrigerated for more than two hours, or one hour above 90°F.
Nutrition is an estimate for one eighth of the recipe using the listed 1/4 teaspoon salt, without chips or extra seasoning. Representative vegetable values and the ingredient weights were divided by eight. Cost basis for the quantities used: tomatoes $3.00, onion $0.30, jalapeño $0.25, cilantro $0.35, lime $0.50, salt $0.02; these are budgeting assumptions, not a store quote.
Video: It’s Only Food with Chef John Politte demonstrates pico de gallo (YouTube, May 13, 2024). The tomato, onion, chile, cilantro and lime method is similar; use this card’s measured quantities and brief resting time.