Pico de Gallo
Everyone loves this easy Pico de Gallo recipe, made in just 10 minutes with fresh tomatoes, cilantro, red onion, and jalapeño. The best topping for all of your Mexican food favorites.
Prep Time10 mins
Total Time10 mins
- 5 Roma tomatoes , diced
- 1/2 cup red onion , diced
- 1/2 cup fresh cilantro , chopped
- 1 small jalepeño pepper , veins and seeds removed, diced
- 1 - 2 teaspoons lime juice , to taste
- salt , to taste
Combine tomatoes, onion, cilantro and jalapeño in a bowl.
Season with salt and add lime juice to taste.
Top on your favorite Mexican food
, or serve with chips.
Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
Calories: 15kcal | Carbohydrates: 3g | Sodium: 3mg | Potassium: 148mg | Sugar: 2g | Vitamin A: 10.9% | Vitamin C: 13.6% | Calcium: 0.8% | Iron: 0.8%