Make this Pico De Gallo recipe anytime you want a fresh and crisp topping for tacos, burritos, grilled meat, or a scoopable dip with tortilla chips.
Pico de gallo (AKA salsa fresca) is chunky and made with raw, fresh ingredients, whereas restaurant salsa is smoother and has more liquid.
Serve Pico de Gallo as a low-calorie, nutritious dip with fresh veggies like celery, bell pepper scoops, and chips or crackers. Give beef or chorizo tacos extra zing, or use Pico de Gallo as a topping on grilled chicken or fajitas.
Juicy, ripe tomatoes are mixed with onions, fresh lime juice, jalapenos, and a sprinkle of cilantro to make a bright and zesty salsa fresca!
Dice tomatoes and set in a strainer to drain while preparing the remaining ingredients.
Add drained tomatoes, onion, lime, jalapeno, cilantro, salt, and pepper to a small bowl and toss to combine.
Allow to sit at least 20 minutes for flavors to blend.
Allow to sit for 20 minutes for optimal flavor!
Fresh white onion is added. If you find it too strong in flavor, chop it and soak in cold water (rinsing a couple of times) to take a bit of the bite out of the onion.
If you’d like a milder salsa, be sure to scrape out the seeds and membranes of the jalapeno before dicing.
I love cilantro and it truly makes the flavor of this dish. If you don’t like it, you can leave it out or substitute parsley.
Calories: 29 | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 7mg | Potassium: 302mg | Fiber: 2g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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