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:Â 15 mins
- Total Time:Â 15 minutes
- Yield: 4 cups 1x
- Method:Â 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:
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- 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.
- 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.
- 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.
â–¸ 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% | |
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