Pico de Gallo
This easy pico de gallo comes together in 10 minutes with just a handful of fresh ingredients. Bright, chunky, and so much better than store-bought.
Ingredients
- 1/2-3/4 cup finely chopped onion
- 1/2-1 cup freshly chopped cilantro
- 1 lime , juiced
- ½ teaspoon Kosher salt , more to taste
- 1 jalapeno
- 5 roma tomatoes , diced
Instructions
- Combine the onion, cilantro, lime juice and salt in a medium size bowl. Allow to sit for a few minutes.
- Meanwhile, slice the jalapeno in half. Scrape out the seeds with a spoon. If you like it spicy, you can leave the seeds in. Then dice the jalapeno finely. Add 1-3 teaspoons depending on the level of heat desired. Toss with the onion mixture and let sit another minute.
- Next add the tomatoes to the bowl, draining the juices before adding. Stir the tomatoes in gently and then salt to taste. Add more jalapeno or cilantro if desired.
Notes
Storage: Pico is best the day you make it. The tomatoes release liquid over time, so drain any pooled juices and give it a stir before serving. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 18kcal, Carbohydrates: 4g, Sodium: 197mg, Potassium: 160mg, Fiber: 1g, Sugar: 2g, Vitamin A: 545IU, Vitamin C: 14.4mg, Calcium: 12mg, Iron: 0.2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
