Description
This pico de gallo recipe is delicious and easy to make. It’s a classic Mexican salsa made using fresh diced or cubed tomatoes, red or white onion, serrano or jalapeño peppers, with cilantro, lime juice, and salt.
Ingredients
Units
Scale
- 4 Roma tomatoes, seeded and finely diced
- 1/2 cup white onion, finely diced
- 2 jalapeño peppers, seeded and finely diced (or serrano peppers)
- 1/4 cup cilantro, finely chopped
- 1 lime, juiced (about 2 tablespoons)
- 1/2 teaspoon fine sea salt
Instructions
- In a medium bowl, add the diced tomatoes, onion, jalapeño peppers (or serrano peppers), and chopped cilantro.
- Sprinkle with salt and add the freshly squeezed lime juice. Stir the mixture until everything is well combined. Taste and adjust the seasoning if needed.
- For the best flavor, chill covered in the fridge for at least 30 minutes. Enjoy!
Notes
- To avoid watery salsa, make sure to seed your tomatoes. You can even add your tomatoes to a fine-mesh strainer over the sink and sprinkle them with salt. Let the tomatoes hang out over the sink for 20-30 minutes to help the salt draw out the excess water from the tomatoes. This can also help improve the flavor of the tomatoes.
- If you are senstive to heat, use jalapeño peppers instead of serrano peppers, or leave the chile peppers out completely. You can even use a mix of both serrano and jalapeño peppers.
- If you don’t like cilantro, leave it out completely. Do not substitute with parsley or mint.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dips
- Method: Chopped
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 39
- Sugar: 5.13g
- Sodium: 300mg
- Fat: 0.3g
- Saturated Fat: 0.04g
- Unsaturated Fat: 0.04g
- Trans Fat: 0g
- Carbohydrates: 8.93g
- Fiber: 2.1g
- Protein: 1.72g
- Cholesterol: 0mg