Pico De Gallo
Fresh, zesty, and bursting with color, Pico De Gallo is the ultimate go-to salsa for topping, scooping, or simply devouring by the spoonful.
Servings: 6 servings
Calories: 70kcal
Equipment
- Mixing Bowl
Ingredients
Main Ingredients
- 6 pieces ripe tomatoes, chopped
- 3 pieces jalapeños, finely chopped adjust to taste
- 1 medium white onion, diced
- 0.5 medium red onion, diced
- 1 cup fresh cilantro, chopped reduce if you're not a fan
- 5 cloves garlic, minced
- 3 pieces limes, juiced include some pulp if desired
- 1 tbsp cumin
- 1 tsp sea salt adjust to taste
- 1 tsp chili powder
Optional Add-Ins
- 1 cup grilled or pan-fried corn optional
- 3 tbsp pineapple juice if pan-frying the corn
- 2 tbsp extra virgin olive oil for cooking
- diced fruit (pineapple, mango, or peach) optional
- lemon juice or black pepper for added zing
Instructions
- If using corn, grill or pan-fry until charred. Add pineapple juice, olive oil, garlic, salt, half the cilantro, cumin, and chili powder if pan-frying.
- In a large mixing bowl, combine tomatoes, white and red onions, garlic, jalapeños, and remaining cilantro.
- Add lime juice with pulp, cumin, salt, and chili powder. Stir well.
- Gently fold in the grilled corn and optional diced fruit if using.
- Taste and adjust seasoning with more salt, lime juice, or chili powder.
- Chill for 15 minutes before serving for best flavor.
Notes
Best enjoyed the same day it's made, but you can store it in the fridge for up to 3 days. Customize with seasonal fruit like mango or peach for a tropical twist.
Nutrition
Calories: 70kcal | Fat: 3g