Fresh Pico de Gallo
This Fresh Pico de Gallo is the salsa I make on repeat. It’s light, punchy, and loaded with juicy tomatoes, lime, and just the right amount of heat. It’s a staple for taco night and beyond.
Servings: 6 servings
Calories: 26kcal
Ingredients
- 3 tomatoes diced
- ⅔ cup sweet onion finely chopped
- 1 jalapeño deseeded and finely diced
- ½ cup cilantro leaves roughly chopped
- 2 cloves garlic grated
- 2 limes juiced
- 1 teaspoon kosher salt or more to taste
Instructions
- Chop the tomatoes, sweet onion, jalapeno and cilantro and add to a mixing bowl.
- Grate the garlic, juice the limes and add kosher salt into the bowl.
- Mix well to combine.
- Serve the pico de gallo in a bowl with tortilla chips and enjoy!
Video
Notes
- Storage: Store leftover pico de gallo in an airtight container in the fridge for up to 3 days.
- Avoid watery tomatoes, I prefer using tomatoes on the vine and removing any white parts or seeds to prevent the pico from becoming soggy.
- Finely dice the vegetables into equal-sized pieces to ensure you get a little bit of everything in each bite.
- Chill your spicy pico de gallo before serving to allow the flavors plenty of time to meld together.
- This recipe is part of my Easy Appetizer Recipes Collection.
Nutrition
Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 393mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 639IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 0.4mg