Pico de Gallo
Pico de Gallo is a fresh and vibrant salsa made from finely diced tomatoes, onions, cilantro, and jalapeño, brightened with a squeeze of lime juice. It's a staple condiment that adds a burst of flavor and texture to any Mexican-inspired dish. This recipe is simple, quick, and uses only fresh ingredients.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 33 kcal
Mise en place
Ingredients
- 4 pcsroma tomato, diced
- 0.5 pcswhite onion, finely diced
- 1 pcsjalapeño, finely diced, seeds removed (optional)
- 0.5 cupfresh cilantro, chopped
- 1 pcslime, juiced
- 0.5 tspsalt
Equipment
knife · cutting board · mixing bowl
The method
Step by step
- 1
Dice the roma tomatoes into small, uniform pieces and place them in a medium-sized mixing bowl.
About 5 min
Cook’s note: For best results, use firm, ripe tomatoes.
- 2
Finely dice the white onion and jalapeño, and add them to the bowl with the tomatoes. If you prefer less heat, remove the seeds and white membrane from the jalapeño.
About 5 min
Cook’s note: Wear gloves when handling jalapeños to avoid skin irritation.
- 3
Chop the fresh cilantro and add it to the mixture.
About 2 min
- 4
Squeeze the juice from the lime directly over the ingredients in the bowl. Add the salt.
About 1 min
Cook’s note: Roll the lime on a cutting board before cutting to extract more juice.
- 5
Gently stir all the ingredients together until well combined.
About 1 min
- 6
Let the Pico de Gallo rest for at least 10 minutes in the refrigerator to allow the flavors to meld.
About 10 min
Cook’s note: A longer rest time, up to 30 minutes, will enhance the flavors even more.
Per serving
Nutrition
- Calories
- 33.4kcal
- Protein
- 1.3g
- Carbs
- 8g
- Fat
- 0.3g
- Fibre
- 2.1g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pico de Gallo in an airtight container in the refrigerator.