Ingredients
Scale
- 2½ cups diced Roma tomatoes, seeds removed (about 8 Roma tomatoes)
- 1 white onion, diced
- 2 jalapeños, seeds and ribs removed, minced
- ½ cup cilantro, finely chopped
- Juice of 2 limes
- Salt to taste (start with ½ teaspoon)
Instructions
- Dice all of your ingredients. Remove the seeds and cores from the tomatoes. Try to dice everything into even sizes. The tomatoes will be the largest dice, the onion smaller, and the jalapeños the smallest.
- Add all of the ingredients to a bowl and give them a stir. Allow the pico to rest for at least an hour before serving so the lime and salt can permeate everything and mellow the onion and jalapeño.
- Taste before serving. As the juices release from the tomatoes and chiles, you may need a little additional salt.
- Serve with a slotted spoon so you get all of the fresh vegetables without the excess liquid.
Notes
- Always allow your pico de gallo to rest before serving it. This will allow the lime and salt to work their magic and mellow the onion and jalapeno while marrying all of the flavors.
- Pull it out of the fridge 20 to 30 minutes before serving for best flavor.
- Serve with a slotted spoon to drain excess liquid.
- Prep Time: 10 minutes
- Category: Sauces & Salsas
- Method: Chopping
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 16
- Sugar: 2 g
- Sodium: 196.7 mg
- Fat: 0.1 g
- Carbohydrates: 3.7 g
- Protein: 0.6 g
- Cholesterol: 0 mg
