Fresh Pico De Gallo
Mexican Pico de Gallo, aka Salsa Fresca, is easy to make and can be used in so many ways, from topping chicken or fish, adding to tacos, salads, and more, or just serving with tortilla chips! We even eat it at breakfast!
Servings: 4 servings
Ingredients
- 5 Roma tomatoes
- 1/2 white onion chopped
- 1/2 bunch of cilantro chopped
- 1 jalapeño seeds removed, finely chopped
- 1 garlic clove minced
- 1/4 teaspoon salt
- Juice of 1 lime
Instructions
- Toss all of the ingredients together in a bowl and stir to combine. Taste and adjust salt as necessary.5 Roma tomatoes, 1/2 white onion, 1/2 bunch of cilantro, 1 jalapeño, 1 garlic clove, 1/4 teaspoon salt, Juice of 1 lime
- Refrigerate until ready to serve.
Notes
You could use a serrano pepper in place of the jalapeño, if you want. Store in the fridge and best within 4-5 days.
- This recipe is on page 67 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 20mg | Calcium: 15mg | Iron: 1mg
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