How to Make Pico de Gallo
This recipe for how to make Pico de Gallo will become your new favorite condiment or sauce! It's refreshing and brightens up any dish with fresh chopped tomatoes, onions, jalapeno, and cilantro that come together with a splash of lime and salt. It's the perfect addition to tacos, burritos, soups, salads, or chips!
Servings: 5 ½ cup
Ingredients
- 3 roma tomatoes, deseeded and diced to medium size (a little bigger than the onion dice)
- ½ medium red onion, diced small (a little smaller than the tomato dice)
- 1 jalapeno or serrano pepper, deseeded and diced very small
- 2 tablespoon fresh cilantro, chopped
- ½ teaspoon sea salt
- 1-2 teaspoon fresh squeezed lime juice
Instructions
- Deseed and chop the tomatoes to a medium dice. You want the tomatoes to be a tad bigger than the onions. All the cuts should be about the same size.
- Chop the red onion to a small dice. The onion should be chopped a little smaller than the tomato.
- Deseed the jalapeno pepper and chop to a very small dice. Smaller than both the tomato and onion
- Chop enough cilantro to fill 2 tablespoons.
- Add the diced tomato, onion, jalapeno, cilantro, salt, and 1 teaspoon of lime juice to a bowl. Then gently mix together.
- Taste for salt, lime, and spice. Add more lime and salt to your desired taste. More diced jalapeno can be added for more spice as well.
- Use the pico de gallo to top tacos, burritos, soups, salads, or even eat with chips. Enjoy!
Notes
*The tomatoes do not have to be deseeded, but the results are better and less watery when the seeds are removed.
*Make sure to take care when working with jalapeno or serrano peppers. The oils from the peppers can get on to your hands and burn your eyes if you touch them. I often wear gloves and always wash my hands well after working with them.
Nutrition
Calories: 19kcal | Carbohydrates: 4.1g | Protein: 0.8g | Fat: 0.2g | Sodium: 217mg | Potassium: 199mg | Fiber: 1.2g | Sugar: 2.5g | Calcium: 11mg
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