Description
Simple and authentic pico de gallo recipe that goes well with basically all Mexican dishes.
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 lime
- 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 habanero pepper. This pico can be refrigerated for up to two weeks. Recipe adapted from Almost Fearless.
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
