Best Pico de Gallo
The best pico de gallo recipe you'll ever taste, this homemade version is made by muddling the aromatics for bold, spicy flavor!
Servings: 6 servings
Calories: 27kcal
Equipment
1 Mixing Bowl
1 Mortar and Pestle (or a Bowl and Muddler)
Ingredients
- 3 tomatoes diced
- ⅔ cup white onion chopped
- 2 lime juiced
- 1 jalapeño diced and muddled
- 2 garlic clove diced and muddled
- ½ cup cilantro leaves
- ½ teaspoon sea salt
Instructions
- Add the tomatoes, white onion, and lime juice to a mixing bowl.3 tomatoes, ⅔ cup white onion, 2 lime
- In a mortar, or sturdy bowl, with a pestle, or a muddler, grind up the jalapeño and garlic until the juices have been extracted and they’ve been broken up into small pieces.1 jalapeño, 2 garlic clove
- Add the juices and mashed up jalapeño and garlic to the bowl with the tomatoes along with the cilantro leaves and sea salt. Toss everything well until mixed.½ cup cilantro leaves, ½ teaspoon sea salt
- Serve the pico de gallo in a bowl with tortilla chips and enjoy!
Notes
Storage : Store leftover pico de gallo in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 27kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 199mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 639IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 0.4mg