Fresh Pico de Gallo
Yield: About 8 cups (64 servings of 2 tablespoons each)
Prep Time: 20–25 minutes
No cooking required
Ingredients
- 6 medium ripe tomatoes, diced
- 3 jalapeños, finely diced (remove seeds for less heat)
- 1 medium white onion, finely diced
- ½ medium red onion, finely diced
- 1 cup fresh cilantro, chopped (adjust to taste)
- 5 cloves garlic, minced
- 2–3 tablespoons fresh lime juice (recommended for flavor and freshness)
- 1–1½ teaspoons kosher salt (or to taste)
- ½ teaspoon black pepper (optional)
Instructions
- Wash and dry all produce.
- Dice the tomatoes into small, even pieces.
- Finely dice the jalapeños and onions.
- Mince the garlic.
- Chop the cilantro.
- Combine everything in a large bowl.
- Add lime juice, salt, and black pepper.
- Stir gently until evenly mixed.
- Let sit for 20–30 minutes in the refrigerator so the flavors blend.
- Taste and adjust salt, lime juice, or cilantro as desired.
Serving Ideas
- Tortilla chips
- Tacos
- Burritos
- Nachos
- Grilled chicken
- Steak
- Fish
- Eggs
- Baked potatoes
- Burgers
Nutrition Information
Serving Size: 2 tablespoons (approximate)
| Nutrient | Amount |
|---|---|
| Calories | 10–15 |
| Carbohydrates | 2–3 g |
| Fiber | 0.5–1 g |
| Sugar | 1–2 g |
| Protein | <1 g |
| Fat | 0 g |
| Saturated Fat | 0 g |
| Sodium | 70–120 mg (depends on salt added) |
| Vitamin C | Excellent source |
| Vitamin A | Good source |
| Potassium | Small amount |
Nutrition values are estimates and vary with ingredient size and added salt.
Allergens
This recipe is naturally:
- Nut-free
- Peanut-free
- Dairy-free
- Egg-free
- Soy-free
- Vegan
- Vegetarian
- Gluten-free
- Low calorie
Cross-contact note: If serving someone with severe food allergies, ensure ingredients and preparation surfaces have not come into contact with allergens.
Storage
- Refrigerate in an airtight container.
- Best flavor within 1–3 days.
- Safe for up to 4 days when kept refrigerated.
- Stir before serving, as liquid will naturally collect at the bottom.
- Freezing is not recommended because the tomatoes become watery and lose their texture.
Tips
- Roma tomatoes create a thicker pico with less liquid.
- Leave jalapeño seeds in for extra heat.
- Add a serrano pepper if you like it spicier.
- Fresh lime juice brightens the flavor and helps preserve freshness.
- Salt the pico just before serving if making it ahead to reduce excess liquid.
Frequently Asked Questions
Q: Can I use canned tomatoes?
A: Fresh tomatoes are strongly recommended. Canned tomatoes will make the pico too soft and watery.
Q: How can I make it less spicy?
A: Remove the seeds and membranes from the jalapeños or use only one pepper.
Q: How do I make it hotter?
A: Keep the jalapeño seeds or substitute some or all of the jalapeños with serrano peppers.
Q: Can I make it ahead of time?
A: Yes. It actually tastes better after chilling for 20–30 minutes. It’s best enjoyed within 1–3 days.
Q: Why is my pico watery?
A: Tomatoes naturally release juice. Drain excess liquid before serving or use Roma tomatoes, which contain less moisture.
Q: Can I add avocado?
A: Yes, but add it just before serving to prevent browning.
Q: What if I don’t like cilantro?
A: You can reduce the amount or substitute fresh parsley, though the flavor will be different.
Q: Is pico de gallo healthy?
A: Yes. It’s low in calories, packed with fresh vegetables, and provides vitamin C and antioxidants with virtually no fat.
