Pico de Gallo
An easy, healthy homemade raw salsa, made in just 20 minutes!
Servings: 6 Servings
Calories: 21kcal
Ingredients
- 1/2 of a small onion
- 5 roma tomatoes
- 1 jalapeno
- 1 clove garlic
- 1/2 bunch of cilantro
- 2 limes
- salt
- chips
Instructions
- Dice the onion
- Remove the pulp and seeds from the tomatoes and dice
- Remove the seeds and ribs from the jalapeno and finely dice
- Finely chop the garlic and cilantro
- Mix together in a bowl
- Add the juice of 2 limes
- Salt to taste
- Allow to sit for 10-15 minutes to develop the flavors
Notes
If you prefer a spicier version, add the seeds and ribs from the jalapeno pepper.
Pico de gallo is best served just slightly chilled or at room temperature and is best when fresh or within 12 hours of being made.
Store your pico de gallo in an air tight container in the refrigerator for 3 days.
Nutrition
Calories: 21kcal | Carbohydrates: 5g | Sodium: 3mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 17.2mg | Calcium: 15mg | Iron: 0.3mg