Pico de Gallo: Perfect Summer Salsa
Whip up fresh, zesty pico de gallo in minutes using your food processor. This quick and easy Mexican salsa recipe delivers all the flavor of traditional pico de gallo with a fraction of the prep time. Perfect for last-minute entertaining or a speedy homemade salsa fresca fix!
Ingredients
- 4 medium ripe tomatoes quartered
- 1 small white onion peeled and quartered
- 1 jalapeño pepper, stemmed and halved (seeds removed for milder salsa)
- 1/2 cup fresh cilantro leaves
- 2 cloves garlic peeled
- Juice of 1-2 limes
- Salt to taste
Instructions
- Start by adding the onion, jalapeño, cilantro, and garlic to your food processor. Pulse 4-5 times until coarsely chopped. Scrape down the sides of the bowl as needed.
- Add the quartered tomatoes to the food processor. Pulse another 3-4 times until the tomatoes are chopped to your desired consistency. Remember, we're aiming for a chunky texture, not a smooth purée!
- Transfer the mixture to a bowl and stir in the lime juice. Start with the juice of one lime and add more to taste.
- Season with salt, stirring well to combine. Give it a taste and adjust the lime juice or salt as needed.
- For the best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Notes
- For best results, use ripe but firm tomatoes to prevent your pico de gallo from becoming too watery.
- If you prefer a milder salsa, remove all seeds and membranes from the jalapeño. For extra heat, leave some in.
- This pico de gallo can be stored in an airtight container in the refrigerator for up to 3 days, though it's best consumed within 24 hours for optimal freshness.
- If the salsa becomes too watery after storing, simply drain off excess liquid before serving.