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Pico de Gallo

pico de gallo Condiment Mexican
Pico de Gallo
  • Prep 15 min
  • Total 15 min
  • Servings 8

This classic pico de gallo recipe combines jalapeño, onion, cilantro and Roma tomatoes with a hint of lime and salt for a fresh, versatile Mexican salsa that’s ready in just 15 minutes!

Updated May 3, 2021

Ingredients

  • 1 1/2
    cups seeded, finely diced Roma (plum) tomatoes (about 6 medium)
  • 1/2
    cup finely diced white onion
  • 1
    medium jalapeño chili, seeded and finely chopped (about 3 tablespoons)
  • 1/2
    cup chopped fresh cilantro leaves
  • 1
    tablespoon lime juice
  • 3/4
    teaspoon salt

Steps

  • 1
    In medium bowl, mix all ingredients. Serve immediately or cover and refrigerate until ready to serve, up to 3 days.

  • Pico de gallo is a perfect topping for grilled chicken, meat or fish. It’s great on top of tacos, burritos and grain bowls. And of course, it’s delicious as a dip with tortilla chips!
  • To seed and dice a tomato, slice off about 1/4 inch of the top and bottom of the tomato. Cut down one side of the tomato, then open the tomato and lay it flat. Run the knife along the inside of the tomato to cut the seedy center from the outer flesh and discard. Cut flesh into thin strips; turn strips perpendicular to original position and cut once more for a perfect dice.
  • For a garlicky pico, stir in 2 finely chopped garlic cloves.

Nutrition Facts

Serving Size: About 1/4 Cup
Calories
15
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
105mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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