Pico de Gallo
This bright pico de gallo recipe is a fresh Mexican salsa that's bursting with diced tomatoes, chopped onion, jalapeño, cilantro, and lime juice! It's easy and satisfying.
Servings: 6
Ingredients
- 1 pound roma tomatoes
- 1/2-3/4 cup finely chopped onion
- 1 small bunch fresh cilantro chopped finely
- 1-2 jalapeno peppers chopped finely, remove pith & seeds if desired
- 3-4 tablespoons lime juice or to taste
- 1/2 teaspoon sea salt or kosher salt
Instructions
- Core and chop the tomatoes finely, then add them to a medium bowl. If desired, you can remove the seeds prior to chopping them.
- Add the remaining ingredients and toss until combined. Give it a taste and adjust as needed (e.g. add more lime juice or salt).
- Let sit for at least 15-20 minutes (up to a few hours) prior to serving for best flavor. It'll keep in the fridge for a few days. It is quite juicy, so you can always use a slotted spoon to serve it if you want less liquid e.g. if you're serving it in tacos.
Notes
- You can definitely eyeball ingredients for this recipe, especially if you've made it more than once. I weigh out the tomatoes using a grocery store scale, but 1 lb. typically equals 4 medium roma tomatoes.
- Typically, a lime will contain 1-2 tablespoons of juice, so keep that in mind and buy enough limes (especially if they're small!).
- See blog post for variations and serving suggestions.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 199mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 0.3mg
