Fresh tomatoes combined with onion, garlic, cilantro and jalapeno to form a fresh and healthy dip perfect for any Mexican dish!
Tips for best results:
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Chop ingredients very finely.
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Use ripe red roma tomatoes (roma tomatoes account for more than half of Mexico’s production of tomatoes, so they are very fitting in respect to the authenticity of this recipe).
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Use either Jalapeno or Serrano peppers (serrano pepper has roughly 10,000 to 23,000 Scoville heat units, comparatively, a jalapeno pepper has around 2,500 to 8,000 Scoville heat units).
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If you are not so keen on using cilantro, you can easily substitute with parsley.
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Let your Pico marinate for al lest 15 minutes before serving.
Preparation time 15 min
This recipe keeps for 4 days
Ingredients (8 servings)
- 1/2 medium Red onion (thinly diced)
- 1 pepper Jalapeno, raw (ribs and seeds partially removed, minced)
- 1 clove Garlic, raw (minced)
- 1 fruit Lime juice
- 1/4 tsp Salt
- 3 plum Tomatoes, raw (roma or similar, thinly diced)
- 1/4 cup Coriander leaves, fresh (or parsley, chopped)
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Instructions
- Combine the chopped onion, jalapeno, minced garlic, lime juice and salt. Let it marinade for 5 minutes.
- Add the chopped tomatoes and coriander leaves (or parsley leaves) to the mixing bowl and stir to combine. Adjust the seasoning to taste.
- For the best flavor, allow Pico de Gallo marinate for 15 minutes before serving.
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How to store
Pico de Gallo keeps well in the refrigerator, covered, for up to 4 days.
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Nutrition
One serving contains 10 calories, 0 grams of protein, 0 grams of fat, and 2 grams of carbohydrates.
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