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5 from 8 votes

Pico de Gallo

This Pico de Gallo (aka Salsa Fresca) is definitely my go-to pico de gallo recipe. Diced tomatoes and onions with just the right amount of jalapeño.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Mexican/Spanish
Keyword: pico de gallo, salsa, salsa fresca, Side, Side Dish
Servings: 8
Calories: 24kcal
Author: Erica Walker

Ingredients

  • 5 tomatoes vine-ripened, finely diced
  • 1/2 teaspoon Kosher salt or to taste
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 bunch cilantro finely chopped
  • 2 tablespoons chopped jalapeño (fresh or canned)
  • 1/2 lime juiced
  • 5 shakes green Tabasco sauce

Instructions

  • In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed.
  • Add remaining ingredients and stir together well.
  • If you decide to refrigerate the pico to allow flavors to combine, be sure to let it get to room temperature before serving (trust me, it is better at room temp).

Notes

  • Be sure to use a really sharp knife when dicing your tomatoes and onions so you can dice them really small. In my opinion, the smaller the chop, the better!
  • To make this pico de gallo extra delicious, some mashed avocado (or even diced avocado) to make guacamole! Stir it in gently because you don't want to mash your tomatoes.
  • Other optional add ins include: pineapple, mango, corn, red onion, black beans, red bell pepper, or serrano peppers.

Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 18mg | Calcium: 14mg | Iron: 1mg