Ingredients
Pico de gallo
- 1 pound Roma tomatoes about 4 medium; cored and diced small
- 1/2 cup white onion finely chopped
- 1 jalapeño or serrano chile stemmed and finely chopped; seed for less heat
- 1/3 cup fresh cilantro finely chopped
- 2 tablespoons fresh lime juice plus more to taste
- 1/2 teaspoon fine salt plus more to taste
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Medium mixing bowl
Instructions
Method
- Dice the tomatoes into small, even cubes. If they are very juicy, place them in a strainer for 5 minutes while you prepare the remaining ingredients.
- Finely chop the onion, chile, and cilantro. For milder salsa, remove the chile’s pale inner ribs and seeds before chopping.
- Combine the drained tomatoes, onion, chile, cilantro, lime juice, and salt in a medium bowl. Stir gently until evenly mixed.
- Let the pico de gallo rest for 10 minutes. Stir, taste with the food you plan to serve it with, and add more salt or lime juice if needed.
- Serve with tortilla chips or spoon over tacos, eggs, grilled fish, beans, or roasted vegetables. Use a slotted spoon if extra juice collects in the bowl.
Nutrition
Serving: 1 serving (1/6 batch)Calories: 22kcalCarbohydrates: 5gProtein: 1gSodium: 195mgPotassium: 240mgFiber: 1gSugar: 3g
Video
Notes
- For less bite, rinse the chopped white onion briefly under cold water and drain it well.
- Chile heat varies. Start with half, rest the salsa, then add more if needed.
- Refrigerate promptly in a covered container and enjoy within 2 days for the best texture.
- Nutrition is an estimate per serving and does not include tortilla chips or other accompaniments.
