Pico de Gallo

It’s really starting to heat up around here. I’m totally going into my light-and-fresh food mode and will stay in this mode until August once I really get sick of how hot it gets here in Phoenix! I’ve been craving a lot of salads and just summery types of dishes!

Pico de Gallo is a classic Mexican staple. You can eat it as a dip (like salsa) with tortilla chips and a margarita in the other hand or as a topping on pretty much any of your favorite Meixcan dishes from tacos, quesadillas, enchiladas, burritos, etc.! Pico de Gallo is almost embarrassingly easy to make. It’s just a matter of chopping up some veggies and you’re done! I like to use Roma tomatoes as they aren’t as liquidy and dice up easier than larger tomatoes. Then, it’s just red onion, jalapeno, cilantro, fresh lime juice, and some salt! I like to make a double or triple batch sometimes too so I leftovers for the week as I like to pile the Pico on so many things!

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Yield: 4-6 servings

Pico de Gallo

Prep Time 20 minutes

Total Time 20 minutes

Pico de Gallo - A fresh and easy dip or topping for your favorite Mexican dishes made with fresh tomatoes, onion, pepper, cilantro, and lime juice!

Ingredients

• 10 Roma tomatoes, diced into small pieces
• 1 red onion, diced
• 1 jalapeno pepper, seeded and diced
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• salt to taste

Instructions

1. In a large bowl, add the diced tomatoes, onion, pepper, and cilantro and mix. Pour in the lime juice and stir to combine. Add salt to taste. Serve with chips or as a topping for your favorite Mexican dishes!

Nutrition Information:

Yield:

4

Serving Size:

1/4th
Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 156mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 2g

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