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Dipping a chip into a bowl of Pico de Gallo with fresh cut tomatoes, onion, cilantro and jalapeño.
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5 from 1 vote

Pico de Gallo

Craving fresh Pico de Gallo? This easy recipe is fresh, versatile, and can be made in minutes. Try it on tacos, nachos, burritos, and more!
Prep Time15 minutes
Total Time15 minutes
Course: Dip
Cuisine: Mexican/Spanish
Keyword: pico de gallo
Servings: 12 servings
Calories: 15kcal
Author: Erica Walker

Ingredients

  • 5 tomatoes (vine ripened, finely diced)
  • 1 teaspoon sea salt (or to taste)
  • 1 medium onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 bunch cilantro (finely diced)
  • 2 tablespoons chopped jalapeño (fresh or canned)
  • 5 shakes green Tabasco sauce

Instructions

  • In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed.
  • Add remaining ingredients and stir together well.
  • If you decide to refrigerate the pico to allow flavors to combine, be sure to let it get to room temperature before serving (trust me, it is better at room temp).

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 111mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.2mg