Pico de Gallo

Name: Pico de Gallo
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Cuisine: North America, Mexican
Ingredients: 6 plum tomatoes, chopped; 1 small onion, finely chopped; 1/2 cup chopped fresh cilantro; 1 to 2 jalapeno peppers, seeded and finely chopped; 3 tablespoons lime juice (about 1 lime); 1 tablespoon cilantro stems, finely chopped; 1 garlic clove, minced; 1/4 teaspoon salt

Total Time Prep: 10 min. + chilling

Yield 2 cups

Test Kitchen Approved

This pico de gallo recipe creates a fresh, bright salsa filled with chunky tomatoes, onions, jalapenos and cilantro. The secret behind how to make pico de gallo is preparing it about an hour before dinner so the flavors can meld and come together.

Ingredients

6 plum tomatoes, chopped
1 small onion, finely chopped
1/2 cup chopped fresh cilantro
1 to 2 jalapeno peppers, seeded and finely chopped
3 tablespoons lime juice (about 1 lime)
1 tablespoon cilantro stems, finely chopped
1 garlic clove, minced
1/4 teaspoon salt

Directions

In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before serving.

Nutrition Facts

1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 40mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 free food.

This easy and versatile pico de gallo recipe is a classic for a reason. The jalapeño peppers add just the right amount of kick. Let it chill for an hour or two before serving to help the flavors blend. —Jeannie Trudell, Del Norte, Colorado

Recipe Creator