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Pico de Gallo

Course Appetizer, Condiment
Cuisine American, Mexican Inspired, Tex-Mex
Keyword pico-de-gallo
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 2 cups
Calories 53kcal
Author Melissa Sperka

Ingredients

  • 1/4 cup fresh lime juice
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper to taste
  • 1/4 tsp lemon pepper
  • 4 large Roma tomatoes or 3 medium fresh firm garden tomatoes
  • 1 medium-large jalapeno pepper seeded and finely diced
  • 1/4-1/3 cup chopped cilantro
  • 1 small white or red onion finely diced

Instructions

  • In a mixing bowl, whisk together the lime juice, garlic salt, black pepper and lemon pepper.
  • Dice the tomatoes and red onion and add to the bowl.
  • Use a spoon to remove the membrane and seeds from the jalapeno then dice. Add to the bowl along with the chopped cilantro. (For added heat leave some of the seeds in the mix.)
  • Stir gently to combine. Cover and chill for 2 hours.
  • Serve with tortilla chips, tacos, enchiladas, salads, burritos or any of your favorite Mexican entrees.

Notes

Remember, to always wash your hands well after handling hot peppers.

Nutrition

Serving: 1batch | Calories: 53kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 301mg | Potassium: 435mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1302IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 1mg