Easy Pico De Gallo Recipe
A tasty, garden-fresh salsa, perfect with tortilla chips, tacos, and other Mexican foods
Servings 6 servings
Calories 20kcal
Ingredients
- 3 tomatoes diced
- 1 white onion diced
- 1 jalapeño pepper finely diced
- 1/2 cup fresh cilantro chopped
- Salt
- 1 tablespoon lime juice
Instructions
- In a mixing bowl, toss the diced tomatoes, onions, and jalapeños together.
- Mix in the cilantro, lime juice and salt and toss thoroughly.
- Cover the bowl and refrigerate for 10 minutes.
- After 10 minutes, drain the excess liquid from the bowl.
- Serve.
Notes
If you prefer a tangier pico de gallo, add in an additional teaspoon of lime juice.
To make the pico de gallo milder, deseed the jalapeño and remove the membrane prior to dicing. That's where the majority of heat comes from in a jalapeño.
For a hotter pico de gallo, try using serrano peppers instead of jalapeños. Serrano peppers can be up to 9 times hotter than the mildest jalapeño.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 1mg