In a bowl combine finely chopped onions and Jalapenõs with fresh lime juice and sea salt. Marinate them and allow them to sit for few minutes while you chop tomatoes.
Combine diced ripe tomatoes and finely chopped cilantro with other ingredients. Toss well and taste. Adjust seasoning as per taste and let the mixture sit for 10-15 minutes.
Serve as a dip or with a slotted spoon. You can keep your pico de gallo in the fridge for at least a week.
Nutrition
Nutrition Facts
Easy Pico De Gallo Recipe
Amount Per Serving
Calories 17Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 147mg6%
Potassium 67mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 39IU1%
Vitamin C 7mg8%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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