Pico de Gallo
This easy pico de gallo is the perfect appetizer to serve with chips, or as toppings for your favorite tacos or any Mexican dish. It's so fresh, vibrant, and colorful.
Servings: 8 people
Calories: 11kcal
Ingredients
- 4 to 5 roma tomatoes seeds removed and diced
- ⅓ cup finely diced white onions
- 3 tablespoons finely chopped cilantro
- 1 small diced jalapeño or to taste, see notes
- 1 large lime plus more to taste
- Salt and pepper to taste
Instructions
- Combine the diced tomatoes, onions, cilantro, and jalapeño in a large bowl.
- Squeeze lime juice and season with salt and pepper to taste. Mix to combine evenly. Serve immediately, or let it sit for 15 minutes at room temperature to allow flavors to come together even more.
Notes
- A serrated knife makes it a lot easier to dice tomatoes because it can cut through the skin cleanly and easily.
- For a milder taste, remove the seeds from the jalapeños. If you prefer no heat, omit or substitute with green bell peppers.
- Serve at room temperature (preferred) or chilled.
- Tomatoes: Use roma or plum tomatoes. Do not use canned tomatoes.
- Onions: White, yellow, or red onions work great. Red onions have a stronger taste, while yellow are on the sweeter side. White onions are in between.
- Jalapeños: Serrano peppers are spicier, if you want to up the heat level. For a no-heat option, use green bell peppers.
Nutrition
Serving: 0.25cup | Calories: 11kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 75mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.2mg