Pico de Gallo
Recipe from Two Peas and Their Pod
This easy pico de gallo recipe is fresh, simple, and full of flavor. Made with tomatoes, onion, cilantro, lime, and jalapeño, it’s the perfect homemade salsa for chips, tacos, and more.
Servings: 6
Calories: 13kcal
Ingredients
- 2 cups medium diced tomatoes, seeds removed (about 1 1/2 pounds)
- 1/2 large white onion, diced
- 1-2 large jalapeño peppers, seeds removed and minced
- 1/2 cup chopped cilantro
- Juice of 1 large lime, 2 tablespoons
- Kosher salt, to taste
Instructions
- In a large bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir and let the salsa sit for 30 minutes for the best flavor. Stir again and serve with tortilla chips or with any Mexican meal.
- Note-you can serve the salsa right away, but I think it is best after it sits for awhile and the flavors have time to meld. This pico de gallo is best the day it is made, but you can keep it in a container in the fridge and enjoy the next day.
Notes
- Best with ripe, firm tomatoes for the freshest flavor. Roma or vine-ripened tomatoes work well
- Finely dice ingredients for best scoopable texture
- Jalapeño can be seeded for a milder salsa
- Drain excess liquid if needed before serving
- Let sit 15–30 minutes for flavors to blend
- Store in the fridge up to 3 days
Nutrition
Calories: 13kcal | Carbohydrates: 2g | Sodium: 3mg | Potassium: 138mg | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 10.6mg | Calcium: 7mg | Iron: 0.1mg