Ingredients
Scale
- 1 pound ripe Roma tomatoes, finely diced
- 1 medium white onion, finely diced
- 2 large jalapeños, seeds and veins removed, finely diced
- ⅓ cup tightly packed cilantro, finely chopped
- ¼ cup lime juice (about 2 limes)
- 1 clove garlic, minced
- ¾ teaspoon kosher salt, plus more to taste
Instructions
- Combine the diced tomatoes, chopped onion, jalapeños, and minced garlic in a large bowl.
- Add chopped cilantro and lime juice; stir to combine.
- Sprinkle kosher salt over the mixture and toss gently.
- Taste and adjust salt if needed.
- Serve immediately or chill for enhanced flavors.
Notes
Use fresh, ripe tomatoes for the best flavor.
Remove seeds from jalapeños for a milder taste.
Allow Pico De Gallo to sit for 30 minutes to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Calories: 35
- Sugar: 3
- Sodium: 210
- Fat: 0.5
- Saturated Fat: 0.1
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 0