This fresh and tasty Pico de Gallo is my go-to topping for tacos, salads, nachos, tostadas, chili, tortilla chips, and more!
Course Appetizer
Cuisine Mexican
Keyword Pico de Gallo, Salsa Fresca
Prep Time 18 minutesminutes
Cook Time 0 minutesminutes
Total Time 18 minutesminutes
Servings 6servings
Calories 24kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
6plum tomatoes(aka Roma tomatoes)
1cupfinely diced white onion
1jalapeño
¼-⅓cupfresh chopped cilantro
½limejuiced
½-¾tspsaltor season to taste
Instructions
For this recipe you'll want about a pound or a pound and a half of plum tomatoes. Basically enough to yield approx. 2 cups diced tomatoes.
First cut the end of the tomatoes where the stem used to be and cut each tomato in half. Scoop out the seeds and finely dice. The smaller you dice them the better!
Peel and finely chop white onion. Remove stem and seeds from jalapeño and finely chop. For a bit of heat, you can add some of the seeds back into the pico, to taste. Sometimes I like to add a second jalapeño for a kick - so good!
Combine with the juice of half a lime and fresh chopped cilantro. Season with salt. Adjust lime/cilantro/salt recipe to taste if desired by adding extra of your favorites.
For an optional something extra, feel free to add a drizzle of avocado oil at the end if you have some handy.
Notes
This recipe yields approx. 3 cups of Pico de Gallo with about 1/2 cup per serving.Make a little… or a LOT! This recipe is flexible enough to make a small snack-sized serving or a big bowl-o-pico perfect for a party!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy.