Pico de Gallo
How to make fresh homemade pico de gallo made with the freshest ingredients -- fresh tomatoes, onion, cilantro, jalapeños, and lime juice. It is super easy and is made with only six ingredients.
Servings: 8
Ingredients
- 5 to 6 Roma Tomatoes (diced into small chunks)
- 1/2 medium Onion (finely diced, about 3/4 cup)
- 1 Jalapeno (finely diced, deseeded)
- 3/4 cup Cilantro (chopped)
- 1 to 2 Limes, squeezed
- 1 teaspoon Salt
Instructions
- Rinse the Produce. Rinse the tomatoes, jalapeños, cilantro, and limes.
- Cut tomatoes into small, uniform cubes, about 1/4 inch. Dice the onion into small pieces so it doesn’t overwhelm the pico. Pluck leaves of cilantro from thicker stems, discarding large, woody stems. Bunch leaves together and finely chop with a sharp knife. Slice the jalapeno lengthwise. Scoop out seeds and ribs for a milder heat. Leave some in if you like spicier salsa. Finely chop.
- Place tomatoes, onions, cilantro, and jalapeño in a medium bowl. Squeeze fresh lime juice over the mixture. Add salt and stir together and then taste to see if more salt is needed. If you want more heat, chop an additional jalapeño pepper.
- Let It Rest (Optional). For best flavor, cover and let the pico de gallo stand for 15–20 minutes. This allows the flavors to meld.
- Store covered in the refrigerator. It is best used within 2-3 days.
Notes
Why do I need fresh lime juice?
Fresh lime juice imparts a brighter, more fresh flavor than bottled. It also helps preserve the freshness of the tomatoes.
Can I use another type of pepper instead of jalapeño?
Yes. Serrano peppers add more heat so you can use them in place of jalapenos. You can also omit peppers entirely for a no-heat version.
How should I store pico de gallo?
Keep it in an airtight container in the refrigerator. It’s best consumed within 2–3 days. The tomatoes can release more liquid the longer it sits, so you may want to drain off excess before serving again.
How can I make it less spicy?
Remove all seeds and white ribs from the jalapeño, or use half of a jalapeno pepper.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 294mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 0.2mg