5 from 33 votes
Pico De Gallo Salsa
Pico De Gallo Salsa is a fresh Mexican condiment made from diced ripe tomatoes, chopped onion, jalapeños, cilantro, lime juice, and seasonings. The salsa balances fresh, zesty, and slightly spicy flavors with a crisp texture created by medium-sized tomato and onion pieces. It's a refreshing topping or appetizer often served with tortilla chips.
Prep Time
20 mins
Total Time
20 mins
Servings:
10
Calories:
20 kcal
Course:
Appetizer, Snacks
Cuisine:
Mexican
Ingredients
- 6-8 tomatoes roma or vine ripe, chopped (3 and 1/2 cups, ripe
- 1 medium onion chopped
- 1-2 cloves garlic to taste (optional)
- 2 jalapeno pepper chopped small
- 1/2 bunch cilantro chopped (about 1/2 cup, or to taste)
- 2 lime zested and juiced
- 2 teaspoons salt
- 1/2 teaspoon cumin optional
- tortilla chips to serve
Instructions
- Start by chopping your tomatoes into about a 1/2 inch dice. You should end up with about 3 and 1/2 cups, depending on the size of your tomatoes. Note: The smaller you chop your tomatoes, the more watery (juicy) your pico is going to end up. If that's your thing, dice as small as you like. But if you want a traditional texture for your pico, go with a 1/2 inch dice.
- Chop a medium onion. You want the onion pieces to be just a little smaller than your tomatoes.
- Smash and mince 1-2 cloves of garlic. This ingredient is optional, but I love the flavor it adds!
- Slice the jalapenos in half and remove the seeds and membranes. (Use gloves if you plan to rub your eyes in the next 12 hours.) Leave in some of the white membrane if you like your dip to be extra spicy. (Leave the seeds in if you want it REALLY spicy.) Dice the jalapenos into small pieces.
- Wash the cilantro and trim the stems from about half of the bunch. Chop the leaves finely. (The amount of cilantro you add is entirely up to you. Add the whole bunch if you like, or 1/4 cup if cilantro is not your favorite.)
- Add the tomatoes, onion, garlic, jalapenos, and cilantro to a medium bowl.
- Zest 2 limes into the bowl. I love to use my microplane grater, it makes zesting so easy.
- Add the juice from the limes into the bowl.
- Add 2 teaspoons salt. Add 1/2 teaspoon cumin (this is optional but I recommend it!)
- Stir everything together and adjust the salt as necessary.
- Toss gently and serve immediately, or chill for 1 hour and serve. Serve with tortilla chips or top your favorite Mexican food with Pico de Gallo, you can't go wrong!
- Pico de Gallo will keep in the fridge for about 2 days before it starts getting very liquid-y. You can always strain out the liquid, but you lose a lot of flavor. It's best served on the day it's made.
Cup of Yum
Notes
- Use yellow or white onions for a traditional flavor; red onions will add sweetness and vary the salsa's taste.
Nutrition Information
Serving
1serving
Calories
20kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Potassium
165mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
500IU
(10%)
Vitamin C
15mg
(17%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 20
% Daily Value*
| Serving | 1serving | |
| Calories | 20kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.