Classic Pico De Gallo
Ingredients
- 1 1/2 pounds ripe tomatoes, deseeded and diced , (about 6-8 medium tomatoes )
- 1/2 medium white onion, finely chopped , (about 1/2 cup)
- 1 jalapeno or serrano chile, halved, seeded and finely chopped
- ½ cup coarsely chopped cilantro leaves and top part of stems
- 2-3 tablespoons freshly squeezed lime juice
- Kosher or sea salt, to taste, about 3/4 teaspoon
Instructions
- Place the tomatoes, onion, chile, cilantro, lime juice and salt in a bowl and toss well. For best results, allow it to sit for 5 - 10 minutes before serving so the flavors have time to meld and develop.
Notes
- Tomatoes should be cut into about 1/4 inch dice.
- You can adjust the amount of each ingredient to suit your taste.
- Chop ingredients finely for best texture.
- For a spicier Pico de gallo, leave the chile's veins intact. You can also add more chiles if you want.
- For best results, allow the pico de gallo to sit for 5 minutes or up to 30 minutes before serving so the flavors have time to develop.
- Pico de Gallo can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 26 kcal, Carbohydrates: 6 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 7 mg, Potassium: 301 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 1062 IU, Vitamin C: 21 mg, Calcium: 15 mg, Iron: 1 mg
