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.
Servings: 12
Calories: 10kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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