Description
Fresh Homemade Pico de Gallo made with roma tomatoes, jalapeños, onion, cilantro, garlic, and lime juice. A simple and refreshing Mexican salsa perfect as a dip or topping.
Ingredients
Scale
- 5 cloves garlic, minced
- 2 or more jalapeño peppers, seeded, deveined, and finely chopped
- 4 to 5 cups finely chopped Roma tomatoes
- 1½ cups finely chopped onion
- 1½ cups chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon lime zest
- 3 tablespoons fresh lime juice
Instructions
- Wash and finely chop the Roma tomatoes into small, even pieces.
- Finely chop the onion and fresh cilantro.
- Mince the garlic cloves very finely.
- Seed and devein the jalapeño peppers, then finely chop them.
- In a large bowl, combine tomatoes, onion, garlic, jalapeños, and cilantro.
- Add salt, lime zest, and lime juice.
- Stir thoroughly until evenly combined.
- Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Taste and adjust salt or lime juice before serving.
Notes
- Seeded jalapeños provide mild heat.
- Add additional jalapeños for more spice.
- Refrigerating overnight deepens the flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 26
- Sugar: 3g
- Sodium: 200mg
- Fat: 0.2g
- Saturated Fat: 0.03g
- Unsaturated Fat: 0.13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg