0 from 9 votes
Homemade Pico de Gallo
This chunky, fresh salsa is perfect for dipping chips or topping tacos, burritos, and nachos. We use jalapenos in our pico de gallo, but serrano peppers are also a good choice.
Prep Time
15 mins
Additional Time
15 mins
Total Time
30 mins
Servings: 8 1/4
Calories: 13 kcal
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 4 roma tomatoes
- 1 Jalapeno pepper
- ½ large white onion
- 1/3 cup Freshly chopped cilantro
- 1 lime juice of
- 1 teaspoon sea salt
Instructions
- Dice the tomatoes and onion. Mince the jalapeno. Add to a large mixing bowl along with the cilantro, lime juice, and salt.
- Stir well to combine.
- Cover and refrigerate for 15 minutes to allow the flavors to develop.
- Taste and add additional jalapeno, lime, or salt to taste.
Cup of Yum
Notes
- Remove the seeds and membranes from the jalapeno for a mild salsa. Leave them in for more spice.
- The longer the pico de gallo sits in the fridge, the spicier it will get.
Nutrition Information
Calories
13kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
293mg
(12%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
326IU
(7%)
Vitamin C
10mg
(11%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 81/4
Amount Per Serving
Calories 13
% Daily Value*
| Calories | 13kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.