Pico de Gallo Recipe
A fresh and lively salsa that is perfect with chips or as a topping on your favorite Tex-Mex dishes.
Servings 12 servings
Calories 20kcal
Cost $6
Ingredients
Pico de Gallo
- 1 tablespoon olive oil extra virgin
- 1 clove garlic minced
- 1 lime juiced
- 4 Roma tomatoes seeded and diced into ¼" cubes
- ½ cup white onion chopped fine
- 2 jalapeño peppers stemmed, seeded, diced and split
- ¼ cup cilantro fresh and chopped
- ½ teaspoon kosher salt plus more to taste
Instructions
- In a medium bowl, mix the oil, garlic, lime juice and one half of the diced jalapeño peppers. Let it stand for 15 minutes to for the flavors blend.
- Add the diced tomatoes, onion, cilantro and salt. Mix well and taste. Add additional salt and diced peppers to suit your taste.
Notes
Serrano peppers may be substituted for jalapeño peppers if you like it hot, Serrano peppers tend to be a bit spicier and 4 times hotter than jalapeño peppers. Both are good.
Nutrition
Serving: 12g | Calories: 20kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 99mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 0.1mg