Ingredients
Scale
- 4 medium tomatoes, diced
- 1 medium onion, finely chopped
- 2 jalapeño peppers, minced
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 1/2 teaspoon salt
Instructions
- In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeños, and cilantro.
- Pour in the lime juice and sprinkle with salt.
- Toss everything together until well mixed.
- Let it sit for at least 10 minutes to allow flavors to meld.
Notes
- This pico de gallo is best served fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Category: Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 3g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg