The Best Pico de Gallo Recipe
The BEST Pico de Gallo Recipe with just a few ingredients! Perfect to eat with chips or put on tacos!
Servings: 4 servings
Calories: 20kcal
Ingredients
- 2 plum tomatoes seeded and diced
- 1 jalapeño diced small (see note 1)
- 1/2 small white onion diced small
- 1 clove garlic minced
- 1 tablespoon lime juice
- 2 tablespoons cilantro diced (see note 2)
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Combine all of the ingredients and serve with tortilla chips or on top of tacos.
- Store any leftovers in an airtight container in the refrigerator for four to five days.
Video
Notes
- The best way to cut a jalapeño is to think of it like a rectangle and cut off four sides. This will eliminate the ribs and the seeds where most of the heat is. Then cut each of the four sides into small slices and dice those fine.
- To store your cilantro between coming home from the grocery store and making your pico, trim the ends off the bottom, remove any leaves that are towards the bottom of the stems, and place them in a drinking glass with 2 inches of water. Cover with the bag from the grocery store and store in the refrigerator.
Nutrition
Serving: 0.25cup | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 142mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 23.1mg | Calcium: 10mg | Iron: 0.4mg