3 cups / 12 servings
- 6 roma (plum) tomatoes, diced
- ½ red onion, minced
- 3 tablespoons chopped fresh cilantro
- ½ jalapeño pepper, seeded and minced
- ½ lime, juiced
- 1 clove garlic, minced
- 1 pinch garlic powder
- 1 pinch ground cumin, or to taste
- salt and ground black pepper to taste
- Stir tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
Per serving: 10 calories; total fat 0g; sodium 15mg; total carbohydrate 2g; dietary fiber 1g; total sugars 1g; protein 0g; vitamin c 6mg; calcium 7mg; iron 0mg; potassium 91mg.
- The beauty of pico de gallo is you can customize the ingredients to suit your taste. If you like it hot, use more spicy peppers and leave in some seeds. If you don’t, forgo the peppers — you can simply leave them out or replace them with an ingredient you prefer, such as green bell peppers, black beans, or corn.
- Homemade pico de gallo is best served fresh, so plan to enjoy it on the day you make it. If you need to keep it a little longer, you can store it in an airtight container in the fridge for up to three days.
- Serve with tortilla chips, use it as a taco topping, use it as an ingredient in quesadillas or burritos, or mix it into scrambled eggs or Spanish rice.