Pico de Gallo

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:

  1. Chop ingredients very finely.

  2. 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).

  3. 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).

  4. If you are not so keen on using cilantro, you can easily substitute with parsley.

  5. 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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  1. Combine the chopped onion, jalapeno, minced garlic, lime juice and salt. Let it marinade for 5 minutes.
  2. Add the chopped tomatoes and coriander leaves (or parsley leaves) to the mixing bowl and stir to combine. Adjust the seasoning to taste.
  3. For the best flavor, allow Pico de Gallo marinate for 15 minutes before serving.
  4. How to store
    Pico de Gallo keeps well in the refrigerator, covered, for up to 4 days.

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One serving contains 10 calories, 0 grams of protein, 0 grams of fat, and 2 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.