Pico de Gallo
Yield: 3 ½ cups
This homemade Pico de Gallo recipe features fresh ripe tomatoes, onion, lime, and a bit of jalapeno - it's quick and easy, fresh and delicious. A copycat Chipotle Tomato Salsa that's perfect with nachos, tacos, and burrito bowls!
Ingredients
- 3 cups diced ripe roma tomatoes
- ½ cup smaller diced red onion
- ¼ cup chopped fresh cilantro
- 1-2 tablespoons minced jalapeno, or more, to taste (use fresh jalapenos or pickled jalapenos)
- 3 tablespoons freshly squeezed lime juice - I like to taste that fresh lime feel free to use less
- 2 teaspoons fresh lime zest
- ¾ teaspoon Morton kosher salt
Instructions
- Combine all ingredients in a medium bowl. I like to make this an hour or two before serving, to let the flavors mingle. But we’ve also been known to dig in immediately!
Notes
Store any leftover pico de gallo in the fridge, in an airtight container, for up to 4 days.
Nutrition Information:
Serving: 1 Calories: 35kcal Carbohydrates: 8g Protein: 1g Sodium: 164mg Fiber: 2g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.