Pico de Gallo
Pico de Gallo is a fresh and vibrant Mexican salsa made from finely diced tomatoes, onions, serrano peppers, cilantro, and lime juice. It offers a refreshing and zesty flavor that brightens any dish. Perfect as a dip or a topping for tacos and grilled foods.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 29 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsroma tomato, diced
- 0.5 pcswhite onion, finely diced
- 1 pcsserrano pepper, minced, seeds removed for less heat
- 0.25 cupfresh cilantro, chopped
- 2 tbsplime juice, freshly squeezed
- 0.5 tspsalt
Equipment
mixing bowl · cutting board · knife
The method
Step by step
- 1
Dice the roma tomatoes into small, uniform pieces and place them in a medium-sized bowl.
About 3 min
Cook’s note: Ensure all ingredients are finely diced for the best texture.
- 2
Finely dice the white onion and add it to the bowl with the tomatoes.
About 2 min
- 3
Mince the serrano pepper, removing the seeds if you prefer a milder salsa, then add it to the bowl.
About 2 min
Cook’s note: Wear gloves when handling serrano peppers to avoid skin irritation.
- 4
Chop the fresh cilantro and incorporate it into the tomato mixture.
About 1 min
- 5
Pour in the freshly squeezed lime juice and sprinkle with salt.
About 1 min
- 6
Gently stir all the ingredients together until well combined.
About 1 min
- 7
Allow the pico de gallo to rest for at least 10 minutes before serving to let the flavors meld.
About 10 min
Cook’s note: Resting improves the overall flavor profile.
Per serving
Nutrition
- Calories
- 28.9kcal
- Protein
- 1.2g
- Carbs
- 6.6g
- Fat
- 0.2g
- Fibre
- 1.6g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pico de gallo in an airtight container in the refrigerator.
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