Description
This fresh Pico de Gallo is a vibrant and versatile dip or topping that requires no cooking, just a bit of chopping.
Ingredients
Scale
- 7-8 firm Roma tomatoes, diced
- 1/2 medium white or yellow onion, finely diced
- 1-2 jalapenos, seeds removed if desired, finely diced
- Large fist-full of cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Instructions
- In a large bowl, combine the diced tomatoes, onion, jalapenos, and chopped cilantro.
- Squeeze the juice of one lime over the mixture and add salt to taste.
- Mix everything together until well combined.
- Allow the pico de gallo to sit for at least 15 minutes to let the flavors meld together. The longer it sits, the better the flavors will develop.
- Serve with tortilla chips, or use as a topping for tacos, fajitas, or grilled fish.
Notes
- For a milder pico de gallo, remove the seeds from the jalapenos.
- This dish is best when allowed to sit for a while, as the flavors meld together over time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use as a topping for tacos, fajitas, or grilled fish, or mix into guacamole for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3
- Sodium: 150
- Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 1
- Cholesterol: 0