Pico de Gallo

Name: Pico de Gallo
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 roma tomatoes, diced; 1/2 cup white onion, finely diced; 2 jalapeño peppers, seeded, minced; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh lime juice; 1/2 tsp kosher salt; 2 garlic clove, minced

A bright, fresh Mexican salsa made with ripe tomatoes, white onion, jalapeño, cilantro, and lime juice - no cooking required.

15 minEasyServes 435 cal/serving

MexicanSaladNo-CookVeganMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

4 roma tomatoes, diced
1/2 cup white onion, finely diced
2 jalapeño peppers, seeded, minced
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice
1/2 tsp kosher salt
2 garlic clove, minced

Instructions

1

Place 4 diced roma tomatoes in a fine-mesh strainer over a bowl and let drain for 5 minutes to remove excess liquid.
2

In a medium bowl, combine the drained tomatoes, 1/2 cup finely diced white onion, 2 seeded, minced jalapeño peppers, 1/4 cup chopped fresh cilantro, and 2 minced garlic clove.
3

Add 2 tbsp fresh lime juice and 1/2 tsp kosher salt. Stir to combine.
4

Taste and adjust seasoning with more salt or lime juice as needed.
5

Let the pico rest for at least 5 minutes before serving so the flavors meld.

Questions

Can I make Pico de Gallo ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Pico de Gallo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Pressure Cooker Carnitas main
Sweet Potato and Black Bean Burrito Bowl main
Tortilla Soup soup

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