Homemade Pico de Gallo Recipe
Homemade Pico de Gallo is a fresh salsa mixing diced vine-ripe tomatoes, yellow onion, Serrano pepper, and cilantro with citrus juice. This salsa balances bright acidity and mild heat tempered by fresh herbs and seasonings. It's quick to prepare and offers a chunky, refreshing condiment ideal for Mexican dishes or as a fresh dip.
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
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 29
% 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.