DTDinner Table

Pico de Gallo

personal recipe · Prep 15 minutes · Cook 0 minutes (no-cook)

Per serving: 15 cal · 0.5 g protein · 3 g carbs 0

servings
  • 1 lb Roma tomatoes (≈454 g) - 4-5 tomatoes, diced
  • ½ small white or yellow onion - finely diced
  • ½ cup chopped fresh cilantro
  • ½-1 jalapeno - finely diced
  • 2 tbsp lime juice (≈30 mL) - about 1 lime
  • ¾ tsp salt (≈5 g) - then adjust to taste

Instructions

  1. Dice the tomatoes and onion into small, even pieces.
  2. Finely chop the cilantro.
  3. Remove the jalapeno seeds and membranes for a milder pico, or leave some in for additional heat. Finely dice the jalapeno.
  4. Combine the tomatoes, onion, cilantro, and jalapeno in a bowl.
  5. Add the lime juice and salt.
  6. Mix thoroughly and taste. Adjust the lime juice and salt as needed.
  7. Refrigerate until serving. Stir before serving and drain excess liquid if necessary.