This easy Pico De Gallo is an authentic Mexican chunky fresh salsa recipe that’s simple to make at home. It’s delicious and has a mildly spicy kick. To make it spicier leave the jalapeño pepper seeds in. This simple small batch low-carb recipe makes a great side dish or appetizer for two.
Pico is also called salsa fresca and salsa cruda and is traditionally made from chopped tomato, onion, and serrano peppers, with salt, lime juice, and cilantro. Jalapeño peppers or habanero peppers may be used instead of serrano peppers.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
The pico de gallo translation is rooster’s beak because originally people ate it by pinching the pieces between their thumb and forefinger. It is also said it gets its name because the serrano pepper resembles the shape of a rooster’s beak.
Pro Tips
This recipe makes about 1 1/2 cups of pico de gallo.
Serve it with tortilla chips or on these Slow Cooker Chicken Tacos to make them fresco-style.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
How to make easy Pico De Gallo
On a cutting board, chop the Roma tomatoes.
Dice the white onion.
Cut the fresh cilantro to fill about a 1/2 cup.
Remove the membrane and seeds from half of a jalapeño pepper and dice the half pepper.
Add the tomatoes, onion, cilantro, jalapeño peppers, lime juice, and salt to a bowl and stir until mixed.
Chill in the refrigerator for at least 15 minutes to let all the flavors develop.
Serve with tortilla chips or on chicken tacos and enjoy!
You may also enjoy
Pico De Gallo
Equipment
Ingredients
- 2 Roma tomatoes
- ⅓ of a small white onion
- ½ cup fresh cilantro
- ½ jalapeño pepper
- 1 Tablespoon fresh lime juice
- ¼ teaspoon salt
Instructions
- On a cutting board, chop the Roma tomatoes.
- Dice the white onion.
- Cut the fresh cilantro to fill about a 1/2 cup.
- Remove the membrane and seeds from half of a jalapeño pepper and dice the half pepper.
- Add the tomatoes, onion, cilantro, jalapeño peppers, lime juice, and salt to a bowl and stir until mixed.
- Chill in the refrigerator for at least 15 minutes to let all the flavors develop.
- Serve with tortilla chips or on chicken tacos and enjoy!
Video
Notes
- This recipe makes about 1 1/2 cups of pico de gallo.
- Serve it with tortilla chips or on these Chicken Tacos to make them fresco style.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
