Pico de Gallo
With 5 simple ingredients, you can make a delicious fresh pico de gallo recipe for a variety of dishes that brings incredible flavors to your table.
Servings: 20 servings
SKINNY PICO De GALLO
- 6 Roma tomatoes diced small
- 1 cup finely diced white onion 1 small onion
- 2 medium jalapeño de-seeded, diced small
- ¼ cup fresh lime juice
- ¾ teaspoon fine sea salt more to taste
- ¼ teaspoon cayenne
- ¼ teaspoon garlic powder
- ½ cup finely chopped fresh cilantro about 1 bunch
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, and salt.
Let it marinate while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine.
Add more salt, cayenne and garlic powder
Pico de gallo keeps well in the refrigerator, covered, for up to 7 days.
Regardless of the chopping mechanism you have, tomatoes need to be hand cut. But, it is important you dice everything the same size; SMALL. Comparatively, I use my favorite vegetable chopper to chop my onion and jalapeño exactly the same size using my small chopping blade. However, don't forget to remove the seeds from the jalapeño prior to chopping. Furthermore, it is recommended you wear gloves to avoid getting pepper burns.
Calories: 8kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 89mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.1mg