Pico de Gallo
Packed with fresh flavors, this classic Pico de Gallo is perfect for Taco Tuesdays or any Mexican dish. It's easy to make, incredibly delicious, and a true crowd-pleaser!
Ingredients
- 1 pound Roma tomatoes diced small
- ½ cup red onion diced
- ¼ cup cilantro or to taste
- ½ jalapeno seeded and diced fine
- 3 tbalespoons lime juice or to taste
- 1 pinch salt or to taste
Instructions
- Wash the Roma tomatoes and dice them, removing as much of the seeds and pulp as possible to prevent the pico from becoming too watery.
- Peel and dice the onion.
- Seed and dice the jalapeno.
- In a bowl, mix the diced tomatoes, onion, and jalapeno with the cilantro, lime juice, and a pinch of salt.
- Refrigerate until ready to serve!
Notes
Chef Jenn's Tips
- To dice the tomatoes, start by cutting off the stem end and slicing the tomato in half lengthwise. Scoop out the seeds with your finger, then slice each half into quarters. Use an alligator chopper or dice them manually from here.
- Adjust the jalapeno to your spice preference. Add more if you like it hot, or substitute a serrano pepper for extra heat.
- Modify the lime juice to taste—you want the pico to be flavorful but not overly sour.
- Don’t skip the salt! A pinch can make a big difference in enhancing the flavors of the Pico de Gallo.
- Wash cilantro thoroughly to remove any grit. You can use both the leaves and stems for added flavor.
Nutrition
Serving: 0.25cupCalories: 21kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 11mgPotassium: 214mgFiber: 1gSugar: 3gVitamin A: 691IUVitamin C: 15mgCalcium: 12mgIron: 0.3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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