Pico de Gallo
This pico de gallo recipe is a classic and authentic Mexican dish made with fresh tomatoes, onions, jalapeños, cilantro, and lime juice.
Servings: 8 servings
Ingredients
- 1 pound ripe Roma tomatoes, finely diced
- 1 medium white onion, finely diced
- 2 large jalapeños, seeds and veins removed, finely diced
- ⅓ cup tightly packed cilantro, finely chopped
- ¼ cup lime juice (about 2 limes)
- 1 clove garlic, minced
- ¾ teaspoon kosher salt, plus more to taste
Instructions
- Add all ingredients to a large bowl.
- Toss together, taste, and add more salt if needed.
- Enjoy immediately or refrigerate and serve when ready to eat.
Notes
- Tomatoes: I used Roma tomatoes as that’s what’s traditionally used, but any ripe red tomatoes will work.
- Jalapeño: The spice level of pico de gallo is totally up to you. I used a jalapeño to keep it on the milder side, but you could use a serrano pepper to make it even spicier.
- Onion: White onion is what’s traditionally used, but you can also use red or even yellow in a pinch.
- Salt: Add salt to taste. Start with a little, then work your way up. You’ll likely need more salt than you think to really bring out the flavors!
- Let it marinate: The longer the pico de gallo sits, the longer the flavors have a better opportunity to come together. I recommend letting it marinate in the fridge for at least 30 minutes or up to 1 day before serving. Doing this also helps to cut some of the bite and heat from the white onion and garlic.
Nutrition
Serving: 1serving | Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 222mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 0.2mg