Fresh Pico de Gallo Salsa
This fresh pico de gallo is made with chopped tomatoes, red onion, jalapeño, cilantro and lime juice. It’s bright, chunky and perfect for scooping with tortilla chips or spooning over tacos, grilled chicken, eggs, burgers and bowls.
Servings 3 cups
Calories 21kcal
Ingredients
- 5 Roma tomatoes diced
- ½ medium red onion finely chopped
- 1 jalapeño seeded and finely diced
- ⅓ cup fresh cilantro chopped
- 1 lime juiced
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Dice the tomatoes. Cut the Roma tomatoes into small pieces and add them to a medium bowl. If the tomatoes are extra juicy, drain off some of the liquid before mixing the salsa.
- Chop the onion and jalapeño. Finely chop the red onion. Remove the seeds and ribs from the jalapeño for a mild salsa, or leave some in for more heat.
- Add the cilantro. Chop the fresh cilantro and add it to the bowl with the tomatoes, onion and jalapeño.
- Season the salsa. Add the lime juice, salt and black pepper.
- Stir and rest. Stir everything together until combined. Let the salsa sit for 15–30 minutes so the flavors can blend.
- Taste and adjust. Add more salt, lime juice or jalapeño if needed.
- Serve with tortilla chips or spoon over tacos, grilled meats, eggs or rice bowls.
Notes
Salsa Notes
- For the best texture, use firm Roma tomatoes. They are meaty and less watery than larger slicing tomatoes.
- If the salsa gets watery after sitting, just give it a stir and drain off a little liquid before serving.
- For a milder salsa, use half the jalapeño or remove all the seeds and white ribs.
- For more heat, leave some seeds in or add a second jalapeño.
Nutrition
Serving: 1 | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 394mg | Potassium: 268mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1032IU | Vitamin C: 20mg | Calcium: 13mg | Iron: 0.3mg