Pico de Gallo
This fresh and easy pico de gallo only takes a few minutes to make and adds vibrant flavor to your tacos, enchiladas, nachos, and more.
Servings: 12 ¼ cup each
Calories: 7kcal
Equipment
- Chef's Knife
- White Cutting Boards
- 2qt Enamelware Bowl
Ingredients
- 2 tomatoes 2 cups diced, $2.86*
- 1/2 white onion 1 cup diced, see notes, $0.52**
- 1 jalapeño optional, $0.33***
- 1 lime $0.25
- 1/4 cup chopped cilantro $0.20
- 1/4 tsp salt $0.02
Instructions
- Finely dice the tomato and onion. Remove the stem and seeds from the jalapeño, then finely dice. Finely chop the cilantro. Add the tomato, onion, and cilantro to a bowl.
- Squeeze the juice of half the lime over the vegetables in the bowl (about 1 Tbsp). Add a pinch or two of salt, and stir everything to combine. Taste the mixture and add more salt or lime juice to your liking. Allow the salsa to sit for five minutes before serving. Serve immediately, or refrigerate for up to three days.
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Notes
*Tomatoes provide the bulk of the recipe, so make sure to get ripe, juicy, and flavorful tomatoes. Roma tomatoes or small tomatoes on the vine work best, in my opinion.
**Onion provides a savory bite, plus a little crunch. I like to use white onion because it has a nice sharp flavor to contrast the tomato, but you can also go with a sweeter Vidalia onion if you prefer a milder pico de gallo.
***Jalapeño gives the pico heat, but if you're sensitive to spicy foods, you can leave the jalapeño out.
Nutrition
Serving: 0.25cup | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Sodium: 50mg | Fiber: 0.4g