Homemade Pico de Gallo Recipe
This pico de gallo is a perky combo of fresh tomatoes, onion, jalapeno and cilantro. It's a spicy and delicious chunky salsa-style dip that's delicious to scoop with chips or add to your favorite Mexican dishes!
Servings: 6 - 8 servings
Calories: 27kcal
Ingredients
- 1 ¼ pounds ripe tomatoes any variety
- ¾ cup diced sweet onion
- 1 jalapeno seeded and diced
- ¼ cup fresh chopped cilantro
- ¼ cup fresh lime juice
- Salt and pepper
Instructions
- Dice the tomatoes and small ¼ inch pieces. Remove as many tomato seeds as possible and place the diced tomato in a mixing bowl.
- Dice the onion and add to the mixing bowl. Then remove the seeds and stem of the jalapeño and dice.
- Chop the cilantro and juice the limes. Add all ingredients to the mixing bowl. Toss well, then sprinkle with salt and pepper. Toss again. Taste and salt and pepper as needed.
- Allow the pico de gallo to rest for 15 minutes before serving. Cover and chill until ready to use.
Video
Notes
Store pico de gallo in an airtight container and keep it in the fridge for up to 3-4 days. The chopped veggies will start to become soft after a day or two, so I suggest using it fairly soon after preparing.
Nutrition
Serving: 4oz | Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 269mg | Fiber: 1g | Sugar: 4g | Vitamin A: 863IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 0.3mg