Pico De Gallo

Posted by

This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).

PREPRATION TIME:

  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4 cups 1x
  • Method: Chopped

INGREDIENTS:

    • 1 cup finely chopped white onion (about 1 small onion)
    • 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
    • ¼ cup lime juice
    • ¾ teaspoon fine sea salt, more to taste
    • 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
    • ½ cup finely chopped fresh cilantro (about 1 bunch)

INSTRUCTIONS:

    1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
    2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
    3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

▸ NUTRITION INFORMATION:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts:

Serving Size 1/2 cup
Serves 8
Amount Per Serving
Calories 26
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 138.2mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1.5g 5%
Sugars 3.3g
Protein 1g 2%
  • Vitamin A4%
  • Vitamin C20%
  • Calcium1%
  • Iron2%

Leave a Reply

Your email address will not be published. Required fields are marked *