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Easy Homemade Pico De Gallo
Made with tomatoes, onions, chile peppers and cilantro, this pico de gallo recipe is a healthy and delicious dish that can be used as either an appetizer dip or a topping.
Course
Appetizer
Cuisine
Mexican
Prep Time
15
minutes
minutes
Resting time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
servings
Calories
24
kcal
Author
Wanda Simone
Equipment
knife
medium-sized bowl
food processor (optional)
herb scissors (optional)
Ingredients
4
large
tomatoes
, finely diced
1
green pepper
, cored and diced
1
jalapeno pepper
, cored and finely chopped
½
small
white or red onion
, finely chopped
2
Tablespoons to ½ cup
finely chopped fresh Cilantro
, depending on how strong you want the flavor to be
¼
cup
fresh lime juice
1
clove
garlic
, minced
½
teaspoon
salt
Instructions
Add all of the ingredients to a medium-sized bowl.
Stir with a spoon until well mixed.
Taste and add more salt if desired.
Cover and let sit for at least 30 minutes or overnight (in the refrigerator)
Notes
All vegetables should be finely chopped to make them easy to scoop with a chip and allow the flavors to blend better.
Make sure to remove all of the Jalapeno pepper seeds if you don't want your pico de gallo to be too spicy.
The dip will have more flavor if you allow it to sit in the refrigerator for a few hours (or overnight) before serving.
Nutrition
Calories:
24
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.04
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.03
g
|
Sodium:
151
mg
|
Potassium:
263
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
843
IU
|
Vitamin C:
29
mg
|
Calcium:
14
mg
|
Iron:
0.3
mg