Pico de Gallo
Updated Jan. 25, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3large ripe Roma tomatoes, chopped
- ¼cup cilantro leaves and tender stems, finely chopped
- ¼white onion, chopped
- 1jalapeño, finely chopped
- 1serrano chile, finely chopped
- 1garlic clove, finely grated
- 1tablespoon fresh lime juice, plus more as needed
- 1½teaspoons kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (2 servings)
35 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Gently toss tomatoes, cilantro, onion, jalapeño, serrano, garlic and 1 tablespoon lime juice in a small bowl; season with salt and more lime juice if necessary. Let sit, uncovered, to let flavors meld, about 10 minutes.
Private Notes
Comments
I, too, have eaten and made a lot of pico de gallo, lived in Mexico for a few years, and have been in every state in Mexico except Baja Sur. Pico de gallo is quite versatile and comes in a variety of versions including some that include garlic.
I have eaten (and made) a lot of Pico de Gallo and it does not have garlic in it. Tomatoes, onion, serrano or jalapeño, lime juice. That’s it. I have used both red and yellow onions and am not committed to one versus the other.
Drain the liquid and make a "Bloody Mary." It will be the best you've ever tasted!
Any tomato can be used... Roma's are more meaty, so less juice, and are generally a bit cheaper... I sometimes use cherry tomatoes when they are plentiful in the garden. I use yellow onion, or occasionally red instead of white... my biggest change would be the pepper... I like Anaheim or Poblano... both have more "pepper" flavor with out being overwhelmed by heat... Jalapenos bring heat with less flavor. It is easy to add more heat if desired via green tabasco.
This is delicious but the amount of salt is prohibitive - I made it exactly as written and while doing so, I thought "This is a lot of salt". Then it came out very flavourful, but also far too salty. I ll use half the amount of salt or less next time. Has noone else thought this?
How long will pico de gallo keep in the fridge???