Description
A fresh, simple recipe for chunky pico de gallo salsa.
Ingredients
Scale
- 4 medium ripe tomatoes, diced
- 1 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the diced tomatoes, chopped onion, minced jalapeño, and chopped cilantro in a medium bowl.
- Pour the lime juice over the vegetables.
- Add the salt and pepper.
- Gently mix all ingredients together until combined.
- Taste and adjust salt or lime juice as needed.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For less heat, remove all seeds and white membranes from the jalapeño.
- You can substitute red onion for white onion if preferred.
- This salsa tastes best when made fresh on the day you plan to serve it.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2
- Sodium: 250
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Keywords: pico de gallo, salsa, fresh salsa, chunky salsa, tomato onion cilantro