Pico de Gallo Recipe (Easy, Authentic & Ready in 10 Minutes)
Servings: 4 people
Cost: 10
Ingredients
- 4 medium Roma tomatoes diced
- ½ medium white onion finely diced
- 1 –2 jalapeños seeded and minced
- ½ cup fresh cilantro chopped
- 2 –3 tablespoons fresh lime juice
- ½ teaspoon salt
Instructions
- Dice tomatoes and add to a bowl.
- Add onion and jalapeño.
- Stir in cilantro.
- Add lime juice and salt.
- Toss and taste, adjusting seasoning.
- Let rest 10–15 minutes before serving.
Notes
- Store in an airtight container in the fridge for up to 3 days; best within 24 hours.
- Seed the tomatoes if you prefer a less watery pico de gallo.
- Soak diced onion in cold water for 5 minutes and drain for a milder bite.
- Salt right before serving, not while prepping, to avoid extra liquid.
- Store in an airtight container in the fridge for up to 3 days; best within 24 hours. Does not freeze well.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 358mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 0.3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
