Easy Homemade Pico de Gallo
Brighten your favorite Mexican-inspired foods with this easy homemade Pico de Gallo recipe (salsa Fresca) filled with spicy fresh ingredients.
Prep Time15 minutes mins
Resting Time15 minutes mins
Total Time30 minutes mins
Course: Condiment
Cuisine: Mexican
Diet: Vegan
Servings: 12
Calories: 10kcal
- 4 medium Roma or plum tomatoes deseeded and diced, 2 cups
- 1 small red onion chopped, ½ cup
- ½ cup cilantro chopped
- 1-2 medium jalapeno peppers diced
- 1 medium lime juiced, 3 tablespoons
- 1 clove garlic minced or pressed
- A pinch of salt optional
Cut the tomatoes in half, lengthwise (through the stem), then cut each half again. Run your knife blade inside each tomato piece to remove the seeds and jelly-like middle. Dice into small pieces after deseeding. Place the diced tomatoes into a medium bowl.
Small dice the onions. Cut the jalapenos lengthwise, then use a small spoon to scoop out the seeds to reduce the spiciness. Dice the jalapenos. Add both to the bowl with the tomatoes.
Chop the cilantro, mince the garlic, and add the juice of 1 lime. Add the ingredients to the bowl, along with a pinch of salt. Mix well.
Rest the pico de gallo at room temperature for at least 15 minutes. Stir before serving.
- This recipe makes 3 cups of pico de gallo. Nutritional information is based on ¼ cup servings.
- Removing the seeds and white membrane from the jalapenos will make them milder.
- Store pico de gallo in an airtight container in the refrigerator for 2-3 days. Spruce it up by adding fresh lime juice. You can also add diced mango or peaches for a flavor twist.
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.1mg