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Pico de gallo

Pico de gallo

By Benjamin Ngoc
20’ Prep time
0’ Cook time
20’ Total time
18 Calories
0 Serving

Summary

This quick pico de gallo recipe brings the zing—pile it on tacos, scoop it with chips, or serve it with grilled anything.
Benjamin Ngoc 0 Followers

Step by Step

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Step 1

In a medium bowl, combine the tomatoes, onion, cilantro, jalapeño, lime juice, garlic, and salt. Taste and adjust seasoning with lime juice and salt, adding some of the reserved seeds for a spicier salsa, if desired. Serve immediately or cover and refrigerate for up to 1 hour before serving. Store leftover salsa in an airtight container in the refrigerator for up to one day.

Ingredient

  • Salt
    Salt
    0.25 teaspoon
  • Chopped fresh cilantro
    Chopped fresh cilantro
  • Lime juice, from 1 lime
    Lime juice, from 1 lime
    1 tablespoon
  • Jalapeño pepper, stemmed, seeded, and minced (see pro tip)
    Jalapeño pepper, stemmed, seeded, and minced (see pro tip)
    1
  • Medium ripe tomatoes (about 1 lb/454 g), cored and chopped into ¼-inch (6-mm) pieces
    Medium ripe tomatoes (about 1 lb/454 g), cored and chopped into ¼-inch (6-mm) pieces
    2
  • Clove garlic, minced
    Clove garlic, minced
    1
  • Finely chopped white or red onion, from 1 onion
    Finely chopped white or red onion, from 1 onion
    35 cup
  • Chopped fresh cilantro
    Chopped fresh cilantro
    4 g
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