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Pico De Gallo

Serve the pico de gallo as a dip with tortilla chips or as a topping for tacos, burritos, grilled chicken, fish, or any other dishes where you want a burst of fresh flavor. Much cheaper and healthier to make at home.
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Servings: 6
Course: Side Dish
Calories: 12
Ingredients Method Notes

Ingredients
  

  • 180 grams Tomato - Roma Approx 3 Roma tomatoes
  • 27 grams Red Onion Raw Half a small red onion
  • 3 grams Raw Cilantro 3 g 3 Tbsp
  • 9 grams Jalapeno Half a jalapeno
  • 14 ml/grams Lime Juice Half a lime
  • 1 Clove Garlic - Small
  • 0.5 tsp Cumin
  • 0.5 tsp Black pepper
  • 0.25 tsp Salt

Method
 

Prepare the Ingredients:
  1. Wash the tomatoes, jalapeño pepper, and cilantro under cold water.
  2. Dice the tomatoes into small pieces.
  3. Finely chop the red onion and jalapeño pepper. Chop the fresh cilantro leaves. Discard the stems.
Combine Ingredients:
  1. In a medium mixing bowl, combine the diced tomatoes, chopped red onion, jalapeño pepper, and chopped cilantro.
  2. Add lime juice and spices
  3. Gently toss all the ingredients together until they are well combined and evenly coated with lime juice and salt.

Notes