Pico de Gallo
The ultimate fresh Mexican chunky salsa, combining raw diced tomatoes, crisp onions, jalapeños, and lots of lime.
- 10 min
- 22 kcal / serving
- easy
- vegan
- Protein
- 1 g
- Fat
- 0.2 g
- Carbs
- 4.7 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 3 pc ripe tomatoes (seeded and finely diced)
- 1 pc small white onion (finely diced)
- 1 pc jalapeño pepper (seeded and finely minced)
- 1/2 bunch fresh cilantro (chopped)
- 2 tbsp lime juice
- 1/2 tsp salt
Method
- Quarter the tomatoes and scoop out the watery core and seeds (crucial to keep the salsa crisp), then finely dice the firm flesh.
- Finely dice the small white onion and mince the jalapeño pepper to ensure even distribution of flavor.
- Finely chop the fresh cilantro leaves along with the tender upper stems.
- Combine the diced tomatoes, onions, jalapeño, and chopped cilantro together in a medium mixing bowl.
- Drizzle the fresh lime juice over the ingredients and sprinkle evenly with the salt.
- Toss the mixture thoroughly and let it rest for 10 minutes at room temperature before serving to allow the juices to marry. Makes about 6 servings.
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