Pico de Gallo
An easy homemade pico de gallo recipe made with simple, fresh 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 red or white
- 1 medium jalapeno pepper
- ½ teaspoon minced garlic
- 1 medium lime juiced
- 1 pinch sea salt
Instructions
- Dice the tomatoes, onion, and jalapeno. Add to a bowl with lime juice, minced garlic, and sea salt to taste, then stir to combine.
- Serve immediately with tortilla chips, or use as a topping for tacos, nachos, or burrito bowls.
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! Leave it in the bowl, uncovered or loosely covered with plastic wrap.
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! Check out our blog post above for recipe ideas.
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, and the texture will soften up, so we always recommend enjoying it fresh.
Nutrition
Serving: 1serving | 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
