Pico de Gallo
This pico de gallo is a fresh, delicious and healthy recipe. It is perfect to serve with chips or veggies as an appetizer and also makes a great addition to the main course by adding it as a topping to dishes like enchiladas, salads, tacos, burritos, and more.
Servings: 3 cups
Calories: 27kcal
Ingredients
- 2 cups diced sweet tomatoes like grape or roma about 1 pound
- 1/2 cup diced yellow onion about 1/2 large onion
- 1 serrano or jalapeno pepper
- 1/2 cup chopped cilantro about 1/2 bunch
- 1/4 tsp salt
- 1/2 lime juiced
Instructions
- Dice the tomatoes, onion, and cilantro. Wash the pepper and remove the stem, seeds and ribs from the pepper and then dice that as well.
- Mix the tomatoes with the salt and place them in a mesh food strainer over a bowl for 10 minutes. At the end of the time discard the juices that have drained from the tomatoes.
- In a medium bowl, combine the diced tomatoes, onion, cilantro, pepper and lime juice together and mix to incorporate the flavors.
- Let chill for 10 minutes or more. Serve with chips or as a topping on your favorite Mexican dish. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze leftovers drain any excess juices and place in an airtight container in the freezer for up to 3 months. Pico de gallo will change texture a bit once thawed but will still be good as a salsa.
Dietary Considerations:
This recipe is naturally:
- Gluten free
- Dairy free
- Vegetarian
- Vegan
- Low fat
Nutrition
Serving: 1/2 cup | Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 7mg | Fiber: 1g | Sugar: 3g