Fresh Pico de Gallo

Pico de Gallo, a flavorful salsa mixture, made with fresh tomatoes, jalapenos, onion, lime juice, and cilantro. Learn the secret to the best Fresh Pico de Gallo, along with my simple tip to make it last longer and taste even better.

Course Appetizer, Condiment

Cuisine Mexican

Keyword pico de gallo, Salsa

Prep Time 10

Servings

Calories 58kcal

Ingredients

2 cups Tomatoes Small Dice
3/4 cup Red Onion Small Dice, one large red onion
1 bunch Cilantro Chopped
2 Jalapenos Small Dice
2 Limes Juice and zest
2 tbsp Olive Oil
1 tbsp Hot Honey
Salt and Pepper to taste

Instructions

Start by prepping the produce. Remove the seeds and membrane of the tomatoes and only dice the filets of the tomato. Add all your produce to a large mixing bowl. Zest Lime, then squeeze juice. (pro tip: microwave the limes for 15 seconds to make them easier to squeeze so you get all the juice out)
Add olive oil and honey to the bowl and combine all ingredients evenly. Season with salt and pepper, then taste to balance the flavors of the pico de Gallo.
Chill for at least 1 hour before serving.

Notes

Serving Size about 1/4 cup
Serve with Chips, Over salads, tacos, quesadillas, or chili.
Store in a sealed container for up to 5 days. Fresh pico does not freeze well, so I don't recommend it.
If you don't like the flavor of cilantro, you can substitute flatleaf parsley.
You may also use yellow onions instead of red if you prefer.
Remove the seeds from the jalapeno before dicing to control the spice level, or only use one in the recipe. If small children are eating the pico, you can substitute 1/4 cup of diced bell pepper to remove all spice.

Nutrition