Pico de Gallo
An easy recipe for the very best Classic Pico de Gallo!
Servings: 8 people
Ingredients
- 2 pounds Roma Tomatoes seeded and diced small (recipe note #1)
- 1 small white onion finely diced (recipe note #2)
- 2 medium jalapeños or serrano chile, seeds and membrane removed, finely diced (recipe note #3)
- 1/2 cup finely chopped fresh cilantro (recipe note #4)
- 2 tablespoons fresh lime juice about 1 lime
- 1 teaspoon kosher salt plus more to taste
Instructions
- Combine all ingredients in a medium bowl and toss to combine. Add more salt to taste.
- Let stand 15 minutes to allow flavors to meld. Serve.
Video
Notes
- Alternatively, dice tomatoes small without seeding and toss with 1 teaspoon kosher salt. Drain in colander 20 minutes then combine with remaining ingredients (omitting salt). Season with more salt if desired.
- To crisp onion and reduce pungency, add diced onion to ice bath and let sit 10 minutes. Drain and pat dry then proceed with recipe. Optional.
- For a spicier version, leave seeds and membrane or use serrano chiles which tend to be spicier. For a milder version use 1 jalapeño or serrano chile. I recommend wearing gloves when preparing raw chiles as their liquid can severely irritate your skin.
- Many recipes call for removing cilantro leaves from stems, but I find that tender stems work well when finely chopped. Your call!
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 295mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 21.7mg | Calcium: 13mg | Iron: 0.3mg
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