Nutrition: 11 Calories
The perfect addition to so many meals, Pico de Gallo is packed with fresh flavor from tomatoes, onions, jalapeños, lime and cilantro.
Aren’t these vegetables beautiful? This was the days harvest from the garden. The Roma tomatoes and jalapeños are perfect for Pico de Gallo. The rest the kids and I will make disappear.
When I’m cutting jalapeño for my recipes, I cut it the same way I do a bell pepper. First cut off the top and bottom, and then cut down the sides. This way I touch the seeds and ribs as little as possible. I’ve gotten the “burn” from the capsaicin, and I like to avoid it.
For my family, I discard the seeds and ribs to keep the Pico de Gallo kid friendly. Yes my kids like Pico de Gallo. We’ve amazed friends as they watched our daughter eat Pico de Gallo by the spoonful because we ran out of chips. But if you like your Pico de Gallo spicy, keep the seeds and ribs in. You can always add a little at a time and adjust to your taste.
Pico, as my family calls it, has been a staple in our house ever since my dad taught me how to make it. We like it on so many things. Of course Pico de Gallo is great with chips, but I also love it with celery. Think edible Bloody Mary, and you get to skip the carbs. We have it with all our tacos and enchiladas and we like it on eggs too. So, there is almost always a fresh batch in our refrigerator.
I started adding lime zest, just a small alteration to my dad’s recipe, to get more lime flavor. After the Pico de Gallo rests a bit, you don’t really taste the lime juice; it just helps bring the recipe together and gets rid of the raw-onion bite. The lime zest adds a punch flavor.
Pico de Gallo
The perfect addition to so many meals, Pico de Gallo is packed with fresh flavor from tomatoes, onions, jalapeños, lime and cilantro. We love to have it on Tilapia Fish Tacos.
Total Time: 15 min
Prep Time: 15 min
- 2-3 Roma Tomatos, about 2 cups diced
- 1 large onion, about 2 cups diced
- 1 large or 2 small Jalapeños
- 2/3 cup Cilantro, loosely packed
- Juice and Zest of 1 Lime
- 1 1/2 tsp Kosher Salt
- Dice tomatoes and add to mixing bowl.
- Dice onion and add to bowl with tomatoes.
- Cut the top and the bottom off of the jalapeño and discard. Slice down the sides of the jalapeño, removing the seeds and ribs and discard (keep them if you want it spicier). Dice the remaining green flesh from the peppers and add to the mixing bowl.
- Zest the lime into the same bowl and then add the juice of the lime.
- Finely chop the cilantro and add to the bowl along with the salt.
- Stir all ingredients to combine. You can eat the Pico de Gallo immediately, but I think it tastes best after it sits an hour or so, so the flavors can meld.
Yield: 16 servings, about 2 cups, Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 11, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 181.2mg, Carbohydrates: 2.7g, Fiber 0.6g, Sugars: 1.4g, Protein 0.5g