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5 from 14 votes

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!
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 25kcal
Author: Amy Nash

Ingredients

  • 5 Roma tomatoes
  • ½ white onion chopped
  • ½ bunch of cilantro chopped
  • 1 jalapeno seeds removed, finely chopped
  • 1 garlic clove minced
  • ¼ 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.
  • Refrigerate until ready to serve.

Notes

You could use a serrano pepper in place of the jalapeno, if you want.  Store in the fridge and best within 4-5 days.

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