Easy Pico de Gallo
Loaded with flavor, this classic Pico de Gallo is a must on Taco Tuesdays or whenever you're having Mexican fare. Easy to make and so fresh and delicious, this is good eats!
Servings: 6 servings
Calories: 21kcal
Equipment
- 1 Alligator Chopper optional but it makes dicing so easy
Ingredients
- 1 pound roma tomatoes diced small
- 1/2 cup diced red onions
- 1/2 jalapeno seeded and diced fine
- 1/4 cup cilantro or to taste
- 3 tablespoons lime juice or to taste
- 1 pinch salt or to taste
Instructions
- Dice all the veggies and chop the cilantro.
- Mix everything in a bowl, season with salt, and serve!
Notes
Chef Jenn's Tips
- To dice the tomatoes, I cut off the stem end and then slice the tomato in half from stem to tip. I use my finger to scoop out the seed pulp and discard it. Next, I'll slice each half in half again the same way, then I use my chopper to dice the tomatoes. Alternatively, you can dice them at this point.
- Adjust the jalapeno to suit your taste. Add more if you like it spicy. Or, swap in a serrano pepper for even more heat.
- Add more or less lime juice as needed - you want the pico to be flavorful but not sour/tangy.
- Salt is important! A pinch of salt goes a long way to seasoning pico de gallo.
- Wash cilantro really well - it can be sandy. You can use the stems, too, not just the leaves.
Nutrition
Serving: 0.25cup | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 11mg | Potassium: 214mg | Fiber: 1g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 0.3mg