Homemade Pico de Gallo
Homemade pico de gallo is easy to make, delicious, and much more fresh than any packaged product.
Ingredients
- 4 medium tomatoes Romas work well year-round, chopped and seeds removed
- 1 small onion finely chopped (red, yellow, or white are all fine)
- 1/2 jalapeño seeds and membrane removed, finely chopped
- 1/3 cup cilantro leaves chopped
- juice of 1 lime
- 1/2 teaspoon kosher salt
Instructions
- In a large bowl, add the chopped tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir to combine. Taste, and adjust seasoning as desired.
- Store in the fridge and serve as desired.
Notes
Pico tastes great immediately, and tastes even better after the flavors have melded in the fridge for an hour or so. I find it's best the same day it's prepared, but any extra will last reasonably well for about 2 days in the fridge. Longer than that, and I try to simply make another batch.
Nutrition Estimate
Calories: 67 kcal, Carbohydrates: 15 g, Protein: 2 g, Sodium: 597 mg, Potassium: 663 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 2265 IU, Vitamin C: 42.7 mg, Calcium: 37 mg, Iron: 0.8 mg
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