Description
A quick and fresh pico de gallo made with ripe tomatoes, onion, cilantro, lime juice, and jalapeño, ready in just minutes and perfect as a dip or topping.
Ingredients
- 2 cups ripe tomatoes, finely chopped
- 1/4 cup white onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt, or to taste
Instructions
- Finely chop the tomatoes and place them in a medium bowl.
- Add the diced onion, chopped cilantro, and minced jalapeño.
- Pour in the fresh lime juice and sprinkle with salt.
- Mix everything well until evenly combined.
- Taste and adjust salt or lime juice as needed. Serve immediately.
Notes
- For less heat, remove the jalapeño seeds before chopping.
- Best served fresh but can be refrigerated for up to 24 hours.
- Use Roma tomatoes for a less watery pico de gallo.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 3g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
