Pico de Gallo
Pico de Gallo is the classic accompaniment for many Mexican dishes. Serve with tortilla chips or corn chips for a great snack on any occasion!
Servings 8 servings
Ingredients
- 3 ripe Roma tomatoes
- ½ medium onion (or 1 small)
- 1 jalapeno pepper
- ¼ cup cilantro
- 1 lime juiced
- ½ teaspoon salt
Instructions
- Wash the tomatoes well, but do not peel them. Remove most of the seeds. Chop into approximately ¼-inch dice. Add to a small mixing bowl.3 ripe Roma tomatoes
- Chop the onion finely and add to the bowl with the tomatoes.½ medium onion
- Cut the jalapeno in half lengthwise, remove the seeds and veins, then cut into fine dice. Add into the bowl with the tomatoes and onions.1 jalapeno pepper
- Finely chop the cilantro and add it in to the mixture in the bowl.¼ cup cilantro
- Add the lime juice and the salt. Toss all together to blend.1 lime, ½ teaspoon salt
- Let stand for 30 minutes or more before serving.
- Serve with tortilla chips or fritos, or use in place of salsa on tacos.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will mellow over time, and the vegetables will release more liquid. Drain before serving if needed, and refresh with a squeeze of lime juice.
Nutrition
Serving: 1 | Calories: 10kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 1mg
