Description
A vibrant and fresh dip featuring diced tomatoes, onions, jalapeños, and cilantro, perfect for summer gatherings.
Ingredients
Scale
- 3 medium ripe tomatoes, diced
- 1 small onion, finely chopped
- 2 jalapeño peppers, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes, freshly squeezed
- Salt to taste
Instructions
- Prep the ingredients: Begin by dicing the tomatoes, finely chopping the onion, and mincing the jalapeños. Wash and chop your fresh cilantro.
- Combine ingredients: In a medium mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeños, and cilantro.
- Add acidity and flavor: Squeeze the juice of two limes over the mixture.
- Season and mix: Add salt to taste and gently stir everything together until well combined.
- Let it marinate: Allow the Pico de Gallo to sit for about 10 minutes at room temperature.
- Serve: Enjoy with crispy tortilla chips or as a topping for tacos and grilled meats.
Notes
Make ahead and refrigerate for up to 3 days. Using ripe tomatoes will enhance flavor and texture.
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg