Pico De Gallo

Pico De Gallo

Fresh tomatoes, onion, and lime combine into a chunky, bright salsa ready in minutes.

Total 30 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This uncooked salsa relies on ripe tomatoes, sharp white onion, and a good squeeze of lime juice for balance. Diced by hand rather than blended, it keeps a fresh, chunky texture that works as a topping for tacos and grilled meats or as a dip with tortilla chips. Letting it rest briefly before serving allows the flavors to meld.

Ingredients

  • 4 ripe tomatoes, seeded and diced
  • 1/2 cup white onion, finely diced
  • 1/3 cup fresh cilantro, chopped
  • 2 jalapeños, seeded and minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Method

  1. Dice the tomatoes and place them in a medium bowl, draining off any excess liquid.

  2. Add the diced onion, chopped cilantro, minced jalapeños, and minced garlic to the bowl.

  3. Stir in the lime juice, salt, and black pepper until evenly combined.

  4. Let the mixture rest at room temperature for 15 minutes to let the flavors meld before serving.

  5. Taste and adjust salt or lime juice as needed, then serve with tortilla chips or as a topping.

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★ 4.3 (1)

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    Pico De Gallo

    This uncooked salsa relies on ripe tomatoes, sharp white onion, and a good squeeze of lime juice for balance. Diced by hand rather than blended, it keeps a fresh, chunky texture that works as a topping for tacos and grilled meats or as a dip with tortilla chips. Letting it rest briefly before serving allows the flavors to meld.

    30 min 16 oz 25 cal

    Ingredients

    • 4 ripe tomatoes, seeded and diced
    • 1/2 cup white onion, finely diced
    • 1/3 cup fresh cilantro, chopped
    • 2 jalapeños, seeded and minced
    • 2 cloves garlic, minced
    • 2 tablespoons fresh lime juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Method

    1. 1

      Dice the tomatoes and place them in a medium bowl, draining off any excess liquid.

    2. 2

      Add the diced onion, chopped cilantro, minced jalapeños, and minced garlic to the bowl.

    3. 3

      Stir in the lime juice, salt, and black pepper until evenly combined.

    4. 4

      Let the mixture rest at room temperature for 15 minutes to let the flavors meld before serving.

    5. 5

      Taste and adjust salt or lime juice as needed, then serve with tortilla chips or as a topping.