Homemade Pico de Gallo
Fresh homemade Pico de Gallo is great with nachos, tacos or over fish and chicken. A perfect summer addition to any BBQ party!
Servings: 4 servings
Calories: 55kcal
Equipment
- Knife
- Medium bowl
- Spoon
Ingredients
- 5 roma tomatoes seeds removed, chopped
- ½ red onion diced
- ½ cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1 jalapeno pepper finely chopped, seeds and ribs removed
- 1 lime juiced
- salt and pepper to taste
Instructions
- Chop or mince tomatoes, onion, jalapenos, cilantro and garlic. Place in a medium bowl.
- Add the juice of one lime and salt and pepper to taste and mix well. It is best served immediately or store covered in fridge for up to 3 days.
Notes
If you are following the 21 Day Fix Meal Plan a 1 a cup of Pico de Gallo would qualify as 1 purple.
Adjust Heat:
Reduce or increase the amount of jalapeno peppers in the recipe according to taste and heat tolerance.
Storage:
Store in a sealed container for up to 3 days in the fridge. Mix well before serving.
Nutrition
Serving: 264g | Calories: 55kcal | Carbohydrates: 12.3g | Protein: 2.5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 304mg | Potassium: 610mg | Fiber: 3.3g | Sugar: 7.1g | Vitamin A: 4500IU | Vitamin C: 49.5mg | Calcium: 30mg | Iron: 0.7mg