Homemade Pico de Gallo
Homemade Pico de Gallo helps capture the flavor of any authentic Mexican dish. It’s a fast and simple salsa dip that goes well with so many different Mexican food recipes.
Servings: 4 servings (about 2 cups)
Calories: 37kcal
Ingredients
- 4 medium tomatoes diced
- 1 medium white or yellow onion finely chopped (about 1 cup)
- 1 jalapeno seeds removed, finely chopped
- 1/2 cup cilantro finely chopped
- 2 tablespoons lime juice from 1-2 limes
- 1/2 teaspoon salt or more, to taste
- 1/8 teaspoon black pepper
Instructions
- Wash, dry, and prep tomatoes, onion, and jalapeno. Dice all to about roughly the same size pieces. Finely chop the cilantro.
- Combine all ingredients into a medium sized mixing bowl and add the lime juice.
- Fold and stir the ingredients together until they are thoroughly incorporated.
- Season to taste.
- Serve with chips, over tacos, etc. or store in an airtight container in the refrigerator for up to 3 days.
Notes
- The way you chop the veggies really matters. Bigger chunks work well for topping tacos or other dishes, while a finer dice turns this into a dip or a great base for salsa.
- For the best flavor, let your pico rest in the fridge for about 24 hours. The lime juice and seasonings will have time to blend and develop. Of course, it’s delicious right away too, but a little patience goes a long way.
- If you scoop out the watery middle part of the tomato, you’ll end up with a thicker, more flavorful salsa that isn’t watered down.
- And a quick tip—don’t freeze this recipe. The tomatoes turn mushy and grainy after thawing, and nobody wants that.
Nutrition
Serving: 1serving | Calories: 37kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 299mg | Potassium: 360mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1202IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 0.5mg
