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Pico De Gallo
Lacey Baier of A Sweet Pea Chef
My go-to pico de gallo salsa recipe that is the perfect topping for tacos, as an appetizer with chips, or just by the spoonful!
5
from 1 vote
Print Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Appetizer, Sauce
Cuisine
Mexican
Servings
10
Calories
18
kcal
Equipment
mixing bowl
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Ingredients
1x
2x
3x
3
medium tomatoes on the vine
diced
½
small red onion
diced
½
teaspoon
jalapeno pepper
seeded and finely chopped
⅓
bunch cilantro
roughly chopped
1
green onion
thinly sliced
1
large garlic clove
minced
1
tablespoon
fresh lime juice
⅛
teaspoon
sea salt
⅛
teaspoon
ground black pepper
⅛
teaspoon
ground cumin
Instructions
In a large
mixing bowl
, combine all ingredients, and stir to combine.
Place in the fridge for about 30 minutes to allow to flavors to meld.
Nutrition
Serving:
1
g
Calories:
18
kcal
Carbohydrates:
2.9
g
Protein:
0.7
g
Fat:
0.1
g
Sodium:
33.6
mg
Fiber:
0.9
g
Sugar:
1.5
g
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