Pico de Gallo
Prep time
Total time
A fresh and chunky salsa that is perfect for a hot summer day.
  • 4 large Roma tomatoes
  • 1 small sweet onion
  • ½ cup cilantro, finely minced
  • 1 jalapeno pepper, seeded and finely minced (optional)
  • juice of 1 lime
  • ¼-1/2 tsp salt (to taste)
  1. Dice tomatoes and onions into equally sized small pieces (no bigger than your pinky).
  2. Add to a medium sized bowl.
  3. Add cilantro, jalapeno (omit if children are eating), lime juice, and about ¼ tsp salt.
  4. Mix, let sit for a few minutes, taste, and add more salt and lime juice if required.
  5. Remember not to over-salt if eating with salty tortilla chips
Best made the night before in order to give flavors time to meld together.
This recipe can easily be doubled, and lasts a day or two in the fridge.
Nutrition Information
Serving size: 6 Calories: 44 Carbohydrates: 10g Sugar: 6g Sodium: 159mg Fiber: 2g Protein: 2g
Recipe by HealthNut Nation at http://www.healthnutnation.com/2013/06/27/homemade-pico-de-gallo-recipe/