Description
Fresh, vibrant pico de gallo perfect as a dip or topping. Easy to make with simple ingredients.
Ingredients
Units
Scale
- 1 bunch cilantro
- 1 white onion
- 1 clove garlic
- 1 jalapeno
- 1/2 lbs (227 g) fresh tomatoes
- Salt
- Pepper
Instructions
- Rough chop all ingredients and pulse in a food processor until chunky.
- Add salt and pepper. Stir to combine.
- Let sit for 30 minutes before serving.
Notes
- For a smoother pico, finely dice the ingredients instead of pulsing in a food processor.
- To reduce the spiciness, remove the seeds and membranes from the jalapeno before chopping.
- Store leftover pico in an airtight container in the refrigerator for up to 3 days; the flavors will meld and deepen over time.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 5
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 2