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Pico de Gallo Recipe

from kristineskitchenblog.com
This Pico de Gallo recipe features fresh and flavorful ingredients that come together to make the best fresh salsa! Serve this quick and easy homemade pico as a topping for your favorite Mexican foods or enjoy it as an appetizer with tortilla chips.
Prep Time15 minutes
Total Time15 minutes
Servings: 8 servings
Calories: 34kcal

Ingredients

  • 2 pounds ripe red tomatoes (plum/roma) about 6 tomatoes, diced small*
  • 1 ¼ cup finely chopped white onion
  • ¾ cup chopped fresh cilantro tough stems discarded
  • 1 medium jalapeño, seeds and ribs removed finely chopped
  • 1 clove garlic minced
  • ¼ cup lime juice from 2 limes
  • ½ teaspoon fine sea salt or to taste

Instructions

  • Combine all ingredients in a medium bowl. Gently stir to mix everything together. Then taste and adjust the ingredients to your tastes, if needed.
  • Serve immediately, or chill in the refrigerator for an hour or two to let the flavors meld together.

Video

Notes

  • Use the best ripe tomatoes you can find. I like to remove the core, tomato seeds and juice so that they don't water down the salsa.
  • Store pico de gallo in an airtight container in the refrigerator for up to 3-4 days. The tomatoes may release some liquid over time, which you can drain off if desired. Give the salsa a stir to recombine the flavors before serving.

Nutrition

Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 153mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1069IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 0.4mg
Nutrition information is only an estimate.
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