Description
Fresh Homemade Pico de Gallo made with tomatoes, onion, cilantro, jalapeño, and lime. A quick fresh salsa recipe perfect as a dip for tortilla chips or topping for tacos.
Ingredients
Scale
- 4 large roma tomatoes diced
- 1 medium jalapeno seeds and membranes removed
- 1/2 cup white onion finely diced
- 1 teaspoon garlic minced
- 1/4 cup cilantro chopped
- 1 lime
- salt and pepper to taste
Instructions
- Finely dice the tomato, onion, jalapeno and cilantro.
- Add the diced ingredients to a medium bowl.
- Squeeze the lime juice over the mixture.
- Season with salt and pepper to taste.
- Stir gently until well combined.
- Cover and refrigerate for 30 minutes so the flavors blend together before serving.
Notes
- Refrigerate in a sealed container for up to 5 days.
- Only add avocado if you will eat the pico de gallo the same day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 18
- Sugar: 2g
- Sodium: 3mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg