Pico De Gallo
Learn how to make the best fresh Pico de Gallo in just 30 minutes! This easy, scratch-made salsa uses Roma tomatoes, onions, and lime for a vibrant topping that's perfect for tacos, nachos, and burrito bowls.
Ingredients
- 3 cups tomatoes small diced
- 1 ½ cups onions small diced
- 2 large jalapenos finely diced
- 2 cloves garlic minced
- 2 tablespoons fresh cilantro chopped
- 2 pinches chipotle powder or cayenne
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon black pepper
- 1 ¼ teaspoon salt
- 2 ½ tablespoons fresh lime juice
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Add the diced tomatoes, onions, jalapeños, and minced garlic to a medium-sized bowl. Stir to combine.
- Add in the cilantro, all of the seasonings and lime juice. Mix again.
- Let the salsa sit for at least 15 minutes before tasting. This gives the flavors time to marry. Enjoy!
Notes
- Chop ingredients uniformly for the best texture and presentation.
- Let it rest before serving for the flavors to fully develop.
- For a milder version, remove the seeds and membranes from the jalapeños or substitute with Nadapenos.
- You can swap the minced garlic for ½ to 1 teaspoon of granulated garlic if preferred.
Nutrition
Calories: 51kcalCarbohydrates: 11gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 869mgPotassium: 392mgFiber: 3gSugar: 6gVitamin A: 1286IUVitamin C: 21mgCalcium: 34mgIron: 1mg
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