Pico de Gallo

Fresh Pico de Gallo will take your Mexican dishes up a notch for sure! 

It  is so simple to make I don’t know why I fell out of the habit of making it fresh.  I find it far more refreshing and flavourful than store bought salsa.

It makes a great condiment and it serves many purposes.  In authentic Mexican restaurants it is served as the dipping sauce for tortilla chips.  It makes a great accompaniment to eggs, burritos, tacos, quesadillas.

You can choose  the heat level to suit your taste with the jalapeno peppers. If you leave the seeds and membranes it will be much hotter than without.  It is up to you if one is enough or if you want to add more.

Use the freshest most flavourful tomatoes you can find to make this the best it can be.

If you make this is in the summer time when tomatoes are at their best you can use it  as part of a quick meal.  I like to toast cheese or cheese and black bean quesadillas on the BBQ.  This sauce will help round out your meal.

Or think cheesy nachos loaded with taco seasoned ground beef and Pico de Gallo.

If you use 100% corn tortilla chips you have a Gluten Free snack!

Another bonus-  this is almost no calories!  48 calories in a whole cup!

I served it with these Argentinian Grilled Shrimp Tacos and these Pulled Pork Tacos.  Add some guacamole, Lime Crema , Pico de Gallo, more jalapenos and you can set up a taco bar where everyone serves themselves.

Two tacos filled with pulled pork and garnished with pico de gallo and lime crema

Pico de Gallo will keep for a few days in the fridge.

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Pico de Gallo
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Course Condiments
Cuisine Mexican
Prep Time 10 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
  • 1 1/2 cups finely diced tomato
  • 1/2 large white onion
  • 1/4 cup cilantro rough chopped
  • 1 lime zest and juice
  • 1 medium jalapeno pepper minced
Course Condiments
Cuisine Mexican
Prep Time 10 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
  • 1 1/2 cups finely diced tomato
  • 1/2 large white onion
  • 1/4 cup cilantro rough chopped
  • 1 lime zest and juice
  • 1 medium jalapeno pepper minced
Pico de Gallo
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix all ingredients together. Allow to sit about a half hour to meld the flavour.
  2. Pico de Gallo will keep a couple of days in the fridge.
Recipe Notes

Per 1 cup

Nutrition Facts
Pico de Gallo
Amount Per Serving
Calories 48 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 9mg 0%
Potassium 418mg 12%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 2g 4%
Vitamin A 24%
Vitamin C 48%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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