Homemade Pico de Gallo Recipe
User Reviews
5
Homemade Pico de Gallo Recipe
Description
Homemade Pico de Gallo Recipe blends small-diced seeded tomatoes with chopped yellow onion and seeded Serrano pepper. Fresh cilantro and oil-rich lime or lemon juice bring brightness, while optional ground cumin and salt and black pepper season the mix. The tomato seeds and inner flesh are removed to avoid excess moisture, leaving a firmer, chunkier texture.
The salsa is prepared simply by combining all ingredients in a bowl and adjusting seasonings as needed. The natural crispness of the onions and heat from the Serrano pepper balance the sweet acidity of the tomatoes. The fresh herbs add aroma and zing to the final mix.
This pico de gallo complements grilled meats, tacos, or chips and is optimal served fresh but also improves flavor if made up to a day in advance. Store in the refrigerator for up to five days, draining excess liquid and adjusting seasoning before serving as needed.
Prepare pico de gallo up to one day ahead to allow flavors to meld.Store covered in the refrigerator for up to five days, stirring and draining excess liquid before re-serving.Try different tomato varieties like Roma or heirloom for varied flavor and texture.Add heat with habanero pepper instead of Serrano for more spice.Use canned diced tomatoes as a substitute if fresh are not available, draining well.
Ingredients
- 8 tomato seeded, small diced, vine-ripe
- 1 yellow onion peeled, small diced, large
- 1 Serrano pepper seeded, small diced
- 1/2 cup cilantro finely minced; fresh
- lemon juice or lime juice, about 3 tablespoons
- ½ teaspoon ground cumin optional
- salt to taste
- black pepper to taste
Instructions
- Fillet the tomatoes by remove the outside flesh of the tomato from the seeds. Slice off the bottom of the tomatoes to use as well.
- Add the tomatoes along with onions, peppers, lemon juice, cilantro, cumin, salt, and pepper to a large bowl.
- Mix until it is completely combined. Adjust any seasonings with more lemon juice, cumin, salt, or pepper.
Notes
- Prepare pico de gallo up to one day ahead to allow flavors to meld.
- Store covered in the refrigerator for up to five days, stirring and draining excess liquid before re-serving.
- Try different tomato varieties like Roma or heirloom for varied flavor and texture.
- Add heat with habanero pepper instead of Serrano for more spice.
- Use canned diced tomatoes as a substitute if fresh are not available, draining well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 7mg | 0% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 18mg | 20% |
| Calcium | 17mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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