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Pico de Gallo
Fresh plum tomatoes, onion, jalapeño and a squeeze of lime make for a fast dip for chips or topper for any Mexican food favorite.
Course
Side Dish
Cuisine
Mexican
Keyword
Pico de Gallo
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
12.55
kcal
Ingredients
2
cups
plum tomatoes
, (about 8 whole), chopped
1-2
jalapeños
, seeded and finely chopped depending on your heat preference
½
white onion*
, finely chopped
½
cup
cilantro
,or more to taste**, chopped
1
lime
, juiced
½
teaspoon
kosher salt
Instructions
Add all ingredients to a bowl and stir to combine. Season with more kosher salt, lime or cilantro to taste. Refrigerate for 1 hour or up to 2 days.
Notes
*Although I prefer white onion, you can easily substitute with yellow or red onion.
**If you must, parsley will provide the same brightness if you're a cilantro hater.
Nutrition
Calories:
12.55
kcal
|
Carbohydrates:
2.79
g
|
Protein:
0.5
g
|
Fat:
0.1
g
|
Saturated Fat:
0.01
g
|
Sodium:
293.81
mg
|
Potassium:
103.97
mg
|
Fiber:
0.7
g
|
Sugar:
1.56
g
|
Vitamin A:
430.92
IU
|
Vitamin C:
9.96
mg
|
Calcium:
6.26
mg
|
Iron:
0.08
mg