Pico de Gallo Recipe
User Reviews
5
Pico de Gallo Recipe
Description
Pico de Gallo combines diced ripe Roma tomatoes with diced Serrano or jalapeno peppers that have been deseeded for moderate heat. Finely chopped onion and fresh cilantro add pungency and herbaceousness respectively. Lime zest and juice contribute acidity and brightness, balanced by salt and black pepper to enhance the overall flavor.
The ingredients are simply combined and stirred to blend, preserving their fresh texture and bright individual flavors. This salsa is uncooked and chunky, providing a crisp, lively contrast when served. It is ideal for serving alongside tortilla chips, tacos, grilled meats, or eggs.
While best fresh, Pico de Gallo can be prepared in advance and refrigerated in an airtight container for 3 to 5 days, allowing flavors to meld somewhat. Adjust the heat by varying the amount or type of pepper, and use a sweeter onion like Vidalia for a milder, sweeter version.
Ingredients
- 5 medium tomato Roma or plum) diced
- 2 medium pepper serrano or jalapeno) deseeded and deveined, diced
- 1/2 /2 medium onion diced
- 2 tablespoons cilantro chopped
- 1 medium lime zest and juice
- salt to taste
- black pepper to taste
Instructions
- Add all ingredients to a medium bowl and stir together until well-combined. Pour into serving bowl to serve with chips as an appetizer or to add as a topping to other ingredients.
Notes
- Although best fresh, store Pico de Gallo in an airtight container refrigerated for 3 to 5 days.
- Add more jalapeno and use red onion for a spicier version.
- Use Vidalia onion to make a sweeter variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 4 kcal
% Daily Value*
| Calories | 4kcal | 0% |
| Carbohydrates | 1g | 0% |
| Potassium | 13mg | 0% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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