Homemade Pico de Gallo
My Homemade Pico de Gallo is a fresh tasting chunky tomato salsa that packs a real flavor punch.
Servings: 7 cups
Ingredients
- 8 Roma tomatoes
- 1small red onion
- 2 jalapeños seeds removed, diced
- 1/2 cup cilantro chopped
- 1/4 cup lime juice {more or less depending on how much citrus flavor you want}
- 1/2 tsp. salt.
- 1/8 tsp. black pepper
Instructions
- Chop tomatoes in halves to remove their seeds, then thinly dice them. Next, thinly dice the red onion.
- Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice the jalapeño.
- In a medium bowl combine all of the ingredients and mix them with lime juice and salt.
- Serve it with your favorite Mexican style dish, in a rice bowl or on fish tacos.
- Serve leftovers in the fridge for up to 3 days.
Notes
This recipe is best when freshly made. Otherwise, flavors will get too intense, and it’ll turn into more juice than you’d like to due to tomatoes and onion working together.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 213mg | Potassium: 216mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 0.3mg