Yield: 6 cups

Pico de Gallo

Prep Time 30 minutes
Total Time 30 minutes

This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice! Fresh and crisp!

Ingredients

  • 8 large roma tomatoes, seeded and diced
  • 2 red onions, diced
  • 2 jalapenos, seeded and diced
  • 2 limes, juiced
  • 1 teaspoon kosher salt
  • 1 cup chopped cilantro

Instructions

  1. Cut all tomatoes, onions and jalapenos VERY VERY fine dice. Combine in a bowl with the lime juice, cilantro and the salt.
  2. Mix and taste. If desired add in additional salt. Allow flavors to mingle before serving, for at least an hour.

Notes

  • Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
  • Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
  • Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
  • Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It's not hard to eat all the salsa that quickly because once I start eating it I can't stop!
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    ½ cup

    Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 108mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram