Mexican · Snack · Lunch · Dinner
Pico de Gallo
A bright, crunchy fresh salsa of ripe tomatoes, white onion, cilantro and jalapeño brightened with lime juice. It is naturally light and perfect with tacos, eggs, grilled fish or baked tortilla chips.
- Prep
- 20 min
- Cook
- No cooking
- Total
- 20 min
- Serves
- 6
Calories come from: Carbs 78% · Fat 9% · Protein 13%
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Ingredients
For 6 servings- 6 medium370 gRoma tomatoes
- 1/2 medium75 gWhite onion
- 1/2 cup chopped10 gFresh cilantro
- 1 large20 gJalapeño pepper
- 2 tbsp (about 1 lime)30 gLime juice
- 1/2 tspSalt
- 1 small cloveGarlic (optional)
Steps
- 1
Wash the tomatoes, jalapeño and cilantro and pat them dry.
- 2
Halve the tomatoes and scoop out the watery seeds if you prefer a less juicy salsa.
- 3
Dice the tomatoes into small, even pieces and place them in a bowl.
- 4
Finely dice the onion and add it to the bowl.
- 5
Remove the seeds and membranes from the jalapeño for a milder salsa, then mince it and add it to the bowl.
- 6
Finely chop the cilantro leaves and tender stems and add them to the bowl.
- 7
If using, mince the garlic very finely and add it.
- 8
Pour in the lime juice and sprinkle over the salt.
- 9
Stir gently to combine.
- 10
Rest for 10 minutes so the flavours meld, then taste and adjust the salt or lime.
- 11
Serve fresh, or cover and refrigerate for up to 2 days.
Swaps, storage and make-ahead
Swaps
- Swap the jalapeño for a quarter of a green bell pepper if you want all the crunch with no heat.
- Use red onion instead of white onion for a slightly milder, sweeter bite and more colour.
- Replace the cilantro with chopped flat-leaf parsley if cilantro tastes soapy to you.
- Use cherry tomatoes, quartered, when Roma tomatoes are out of season or not very ripe.
Storage
Pico de gallo is best eaten fresh; refrigerate leftovers in a covered container within 2 hours and use within 2 days, draining off any liquid before serving. Do not freeze, as the tomatoes turn mushy.
Make ahead
Dice the onion and jalapeño and chop the cilantro up to a day ahead and keep them covered in the fridge, then dice the tomatoes and add the lime and salt shortly before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (85 g) | Per 100 g | |
|---|---|---|
| Calories | 18 kcal | 21 kcal |
| Protein | 0.7 g | 0.8 g |
| Carbohydrates | 4.1 g | 4.8 g |
| of which sugars | 2.6 g | 3.1 g |
| Fiber | 1.1 g | 1.3 g |
| Fat | 0.2 g | 0.2 g |
| of which saturated | 0 g | 0 g |
| Sodium | 198 mg | 233 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
