From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Dice your tomatoes, cutting the sides of the roma tomatoes to leave most of the seeds out of the salsa, place in a strainer, then salt with 3/4 teaspoon fine sea salt.
2
Chop up your onion, jalapenos, and cilantro. Place into a medium bowl.
3
Place drained tomatoes in with the other ingredients. Then squeeze half of the lime juice into the bowl and mix everything together.
4
Taste test and add more salt and/or lime juice as desired!
Notes
1
Storage Instructions – Store leftover pico de gallo in an airtight container in the refrigerator for up to 2 days. Stir before serving and add a squeeze of fresh lime if needed.
My Calorie Intake
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Tips & Tricks (5)
- Seed Your Tomatoes for Perfect Texture 🍅Cut tomatoes in half and gently squeeze out excess seeds and juice before dicing to prevent a watery, soggy pico de gallo that won't hold up to chips.
- Salt Your Onions First ⏰Dice the white onion and sprinkle with salt 10-15 minutes before mixing to mellow its sharp bite and allow it to soften slightly for better flavor integration.
- Reserve Cilantro for Last 🌿Add cilantro just before serving rather than mixing it in early, as it can become bruised and lose its bright, fresh herbaceous notes when combined with acidic lime juice.
- Fresh Lime Juice Timing Matters 🍋Add lime juice only 15-20 minutes before serving to prevent the acidity from over-softening the vegetables and turning them mushy or discolored.
- Char Your Jalapeños Lightly 🔥Lightly toast jalapeños in a dry skillet for 1-2 minutes before dicing to deepen their flavor and reduce raw heat intensity while maintaining their fresh character.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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