Description
This vibrant pico de gallo recipe delivers a burst of freshness, making it the ultimate topping for tacos or a delightful dip for chips.
Ingredients
Scale
- 4 ripe Roma tomatoes, diced
- 1 medium red onion, finely chopped
- 1/2 cup fresh cilantro, roughly chopped
- 1 jalapeño pepper, finely diced (seeds removed for less heat)
- Juice of 2 limes
- 1/2 tsp salt
Instructions
- Wash all vegetables thoroughly under cool water.
- Dice the tomatoes into small cubes for even texture.
- In a mixing bowl, combine the diced tomatoes, chopped red onion, and cilantro.
- Carefully chop the jalapeño pepper and add it to the mixture.
- Squeeze lime juice over the entire mixture and sprinkle with salt.
- Mix gently until well combined. Taste-test and adjust seasoning if necessary.
Notes
- For a unique twist, try adding diced mango or pineapple.
- Let the pico de gallo rest for at least 30 minutes before serving to enhance flavor melding.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 40
- Sugar: 4g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg