Spicy Pico De Gallo
A classic Mexico dish loaded with fresh tomatoes, onion, jalapeno, garlic, cilantro, and topped off with fresh lime juice, this Pico De Gallo recipe is so easy to make at home! Have it ready in less than 10 minutes!
Servings: 2 servings
Ingredients
- 4 whole Roma tomatoes petite diced
- ½ small sweet onion or red onion
- ½ jalapeño pepper seeded
- 1 clove garlic finely chopped or minced
- 1 tbsp. cilantro finely chopped
- 1 whole lime juiced
- 1 tbsp. olive oil
- ¼ tsp. cumin powder
- salt & pepper to taste
Instructions
- Wash and dry all your fresh ingredients.
- Finely dice the tomatoes, onion, jalapeño (seeded), chop the cilantro, and mince the garlic.
- In a bowl, mix together all the ingredients. Season with salt, cumin and a dash of black pepper to taste.
- Recommended: For the best taste, cover the bowl and refrigerate the pico de gallo for at least 30 minutes before serving. This allows the flavors to meld.
- Once chilled, give it a final stir and serve your homemade spicy pico de gallo with tortilla chips, tacos, grilled meats, or as a refreshing salsa for various dishes.
Notes
-
- Heat Control: Adjust the heat by removing or keeping the seeds from the jalapeño. More seeds mean more heat!
- Chill Time: Let the flavors mingle by refrigerating for at least 30 minutes before serving.
- Freshness is Key: Use ripe, firm tomatoes, lime and fresh cilantro for the best taste.
- Pico De Gallo without Cilantro: You can make Pico de Gallo without cilantro if you don't like the flavor of Cilantro. Simply add some finely chopped Italian parsley instead.
Nutrition
Calories: 103kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 13mg | Potassium: 196mg | Fiber: 1g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 1mg