Pico de Gallo
Pico de Gallo is the perfect addition to your Cinco de Mayo festivities. This super simple condiment uses only a few fresh ingredients, but is huge on flavor. Use it to dress up tacos, burritos, quesadillas, nachos, taco salad, and more, for out of this world flavor.
Servings: 6 servings
- 2 ½ cups seeded and chopped tomatoes (about 1 ½ pounds) (See Note 1)
- 1 ¼ teaspoons Kosher salt, divided
- ¾ cup finely chopped onion (1 medium)
- 3 Tablespoons finely chopped jalapeño pepper, seeds and membrane removed
- 2 Tablespoons finely minced Italian parsley or cilantro (See Note 2)
- 1 clove garlic minced
- 1 Tablespoon fresh lime juice (½ lime)
Combine tomatoes and 1 teaspoon of salt in a bowl. Transfer to a wire mesh strainer or colander set in a bowl. Allow to drain for 25 to 30 minutes. Discard liquid.
Combine drained tomatoes with onion, jalapeños, parsley, lime juice, and remaining ¼ teaspoon of Kosher salt. Toss to combine.
Refrigerate in a sealed container (See Note 3).
Yield 3 ½ cups Pico de Gallo.
- Use the tastiest tomatoes possible. I used Campari tomatoes.
- Can use cilantro in place of Italian parsley. You can add more cilantro to taste. I don't use cilantro because I can't stand the taste of it!
- Pico de Gallo can be refrigerated for up to 3 days. Even though excess liquid is removed from the tomatoes, the Pico de Gallo might still be a bit watery after sitting in the refrigerator. Simply pour off additional liquid.
Calories: 23kcal | Carbohydrates: 5g | Sodium: 489mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 23.3mg | Calcium: 13mg | Iron: 0.4mg