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Pico de Gallo Recipe
This easy Pico de Gallo recipe is made with fresh tomatoes, onion, cilantro, lime, and a hint of spicy jalapeno. It's the perfect low-calorie and healthy dip or topping for any of your favorite Mexican-inspired recipes!
- 8 Roma tomatoes seeds scooped out, diced small
- 1 jalapeno diced fine
- ½ red onion diced
- ¼ cup cilantro fresh, chopped
- ¼ cup lime juice from about 2 limes
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
Chop the ingredients: Dice the tomatoes and onion into small 1/4" cubes. Dice the jalapeno as fine as you can get it, and chop the cilantro well.
Mix the ingredients: Add the chopped ingredients to a bowl and pour in the lime juice, then season with salt and pepper. Toss everything until well combined and let the ingredients sit together for at least 10 minutes before serving.
- Chop your ingredients finely, remember this is a dip and you want to make sure you get a little bit of everything in every single bite.
- Make sure to let your pico de gallo rest for at least 10 minutes before serving. This will give all the flavors some time to mingle ensuring your pico de gallo will taste the best.
- Tomatoes naturally release a lot of moisture. After it has rested, you can use a slotted spoon to transfer your pico de gallo to a different bowl, this way no soggy nachos for you!
- Store in an airtight container in the fridge for 3 days. As excess liquid collects, you can drain it off and refresh your pico de gallo with a spritz of lime juice and some more seasoning. I don't recommend freezing this recipe. The fresh ingredients will get soggy and lose their shape after thawing.
Serving: 1serving | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 13.4mg | Calcium: 8mg | Iron: 0.2mg