Pico de Gallo
This easy homemade Pico de Gallo recipe uses fresh, simple ingredients for bright and juicy flavor that tastes great with tortilla chips or tacos.
Ingredients
- 2 to 3 medium tomatoes Roma, plum, or vine
- ½ medium onion yellow or red
- 1 medium jalapeno pepper
- ½ tsp minced garlic
- 2 tsp lime juice
- Pinch sea salt
Instructions
- Dice the tomatoes, yellow onion, and jalapeno. Combine in a medium bowl.
- Add lime juice, minced garlic, and sea salt to taste, then stir to combine.
- Serve fresh with tortilla chips for dipping or as a topping for tacos. Store in an airtight container in the fridge for up to 5 days.
Notes
Produce: Produce sizes can vary a lot, so we usually aim for 2 parts tomato and 1 part onion. Then add as much jalapeno as you want, depending on your spice tolerance!
Prep ahead: You can make this pico de gallo ahead of time and refrigerate it for a few hours until it's ready to serve. But the fresher it is, the better it tastes!
Serving suggestions: We eat this pico de gallo with everything. Put it on tacos, serve it alongside a burrito with tortilla chips, or throw it in a burrito bowl or a salad. It adds a freshness and juiciness that brightens up any dish.
Storing: You can keep this pico de gallo in the fridge for a few days, but note that it will start to taste more acidic the longer it sits.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg