No cooking, no fuss—just a fresh, zippy pico de gallo that makes everything it touches taste better.
18 kcal
/serving
20 min
Serves
6
Easy
Mexican
Vegetarian
Gluten Free
Vegan
Ingredients
- 2 medium ripe tomatoes (about 1 lb/454 g), cored and chopped into 1/4-inch (6-mm) pieces ()
- 1/4 cup finely chopped white or red onion, from 1 onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, stemmed, seeded, and minced (see pro tip)
- 1 tbsp lime juice, from 1 lime
- 1 clove garlic, minced
- Heaping 1/4 tsp salt
Preparation
Not specified
Cooking
- In a medium bowl, combine the tomatoes, onion, cilantro, jalapeño, lime juice, garlic, and salt.
- Taste and adjust seasoning with lime juice and salt, adding some of the reserved seeds for a spicier salsa, if desired.
- Serve immediately or cover and refrigerate for up to 1 hour before serving.
- Store leftover salsa in an airtight container in the refrigerator for up to one day.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
18
Calories
0.8g
Protein
1% DV
4.1g
Carbs
1% DV
0.2g
Fat
1.1g
Fiber
3% DV
2.4g
Sugars
102mg
Sodium
7% DV
| Diet Type | Low Fat |
| Health Labels | Fat Free Low Fat Abs Vegan Vegetarian Pescatarian Paleo Specific Carbs Mediterranean Dash Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
