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Pico de Gallo | Fresh Salsa

Laurel Braun
Pico de Gallo is the ultimate fresh, easy, and flavourful salsa/dip. The key to this recipe is fresh, ripe ingredients and chopping everything the same size. This recipe is super easy to prepare and a great side dish or snack!
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Prep Time 10 minutes
Rest Time 15 minutes
Total Time 25 minutes
Course Appetizer, Sauces, Dips, and Spreads, Snack
Cuisine Mexican
Servings 4
Calories 24 kcal

Ingredients

  • 3 medium roma tomatoes, seeded and chopped finely
  • ⅓ medium white onion, chopped finely
  • ½ - 1 serrano pepper, seeded if desired and minced
  • 1 lime, juiced
  • ¾ tsp fine sea salt
  • 1 small handful cilantro, half the stems removed and finely chopped

Directions

  • Finely chop all the ingredients (onion, tomato, cilantro, and serrano pepper) evenly so there is a good distribution of ingredients with every bite.
  • Add the salt and lime juice and stir to combine. Let it sit for 15 – 30 minutes before serving so the ingredients have time to mingle.
  • Enjoy!

Notes

No Waste: Save the stems from the cilantro and tie them together to let them simmer in rice or a broth for extra flavour and less waste! Save the tomato “guts” and use them in rice or freeze them for another day and add to a sauce.
Nutrition Per Serving: Calories 24 kcal | Carbohydrates 5.5 g | Protein 1 g | Fat 0.2 g | Sodium 447 mg | Potassium 255 mg | Fiber 1.4 g | VitaminA 43 μg | Calcium: 14.3 mg | Iron: 0.3 mg | Copper 0.1 mg

Nutrition

Calories: 24kcal
Keyword dairy-free, egg free, gluten-free, summer recipes, vegan, vegetarian
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