Pico de Gallo for Tacos
This fresh Pico de Gallo recipe combines diced tomatoes, onions, fresh cilantro, and jalapeno pepper with fresh lime juice for a vibrant and flavorful salsa perfect for your favorite Mexican dishes, Taco Tuesday, or simply with a bowl of chips.
Servings 8
Calories 26kcal
Equipment
Ingredients
- 8 Roma tomatoes
- 2 medium white onion
- 16 stems cilantro
- 4 jalapeño peppers
- 2 limes juiced
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Finely dice the tomatoes, onion, and cilantro. Deseed and finely chop the jalapeños.
- Place the chopped vegetables into a mixing bowl. Add lime juice, garlic powder, salt, and pepper. Toss to combine.
- Cover the bowl with a lid or plastic wrap. Chill in the refrigerator for at least 1 hour before serving. Taste and adjust seasonings as required.
- Remove from the fridge when ready to serve with tortilla chips, tacos, or your favorite Mexican and Tex-Mex recipes. Enjoy!
Notes
- Wear food-grade gloves when deseeding and chopping the salsa.
- Cut the vegetables into bigger pieces for a chunky salsa.
- For best results, use the freshest ingredients and chill the fresh tomato salsa overnight. Give the pico a good stir before serving with your favorite dishes.
Nutrition
Serving: 1 | Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 153mg | Fiber: 2g | Sugar: 3g