Description
A quick and easy recipe for making fresh and zesty Pico de Gallo salsa that’s perfect for dipping with tortilla chips or as a topping for various dishes.
Ingredients
Scale
Ingredients:
- 4 ripe Roma tomatoes (diced)
- ½ medium red onion (finely chopped)
- 1–2 jalapeño peppers (seeded and minced)
- ½ cup fresh cilantro (chopped)
- 2 tablespoons lime juice (freshly squeezed)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro.
- Add lime juice, salt, and pepper. Toss everything together until well mixed.
- Let the pico de gallo sit for 10–15 minutes at room temperature to allow the flavors to meld.
- Serve fresh as a dip with tortilla chips or as a topping for tacos, grilled meats, or salads.
Notes
Notes:
- For a milder salsa, use only one jalapeño or substitute with green bell pepper.
- Add diced avocado or mango for a fun twist.
- Best enjoyed the same day for peak freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup
- Calories: 20
- Sugar: 2 g
- Sodium: 105 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
