Description
This quick pico de gallo recipe takes just 15 minutes! It’s fresh, vibrant, and versatile—perfect for tacos, chips, and more. It’s also gluten-free, vegan, and low-carb.
Ingredients
Units
Scale
- 9 Roma tomatoes, seeded and diced
- 1 cup white onion, diced
- 1 medium garlic clove, minced
- 1/2 cup chopped cilantro leaves, firmly packed
- 1 jalapeño pepper, seeded and finely chopped (optional)
- Juice of 2–3 limes
- Salt and pepper to taste
Instructions
- Chop tomatoes, onion, garlic, cilantro and jalapeño pepper. Combine in a large mixing bowl. Squeeze lime juice over and season with salt and pepper to taste.
Notes
If you want more heat, keep the jalapeño seeds in or use a habanero pepper. This pico can be refrigerated for up to a week.
Nutrition
- Serving Size: 1
- Calories: 58
- Sugar: 7.4g
- Sodium: 13mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Carbohydrates: 13.4g
- Fiber: 3.4g
- Protein: 2.4g
- Cholesterol: 0mg