Pico de Gallo Recipe (Fresh, Authentic & Easy)
This recipe for homemade Chipotle Pico de Gallo is fresh and light with a hint of spice. Packed with juicy tomatoes, sweet red onion, and fragrant jalapeño, it's easy to make and pairs well with burrito bowls, tacos, or as a dip for tortilla chips.
Servings: 6 servings (~3 cups)
Ingredients
- 1 pound vine-ripe tomatoes diced, about 2 1/2 cups
- 2/3 cup red onion or one medium onion diced
- 1-2 fresh jalapeños deseeded and finely diced
- 1/2 cup fresh cilantro chopped
- 1 lime juiced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Tortilla chips optional, to serve
Instructions
- In a large bowl, mix the 1 pound vine-ripe tomatoes (diced), 2/3 cup red onion or one medium onion (diced), 1-2 fresh jalapeños (de-seeded, finely diced), 1/2 cup fresh cilantro (chopped), 1 lime (juiced), 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
- Taste and adjust the salt and pepper if needed.
- Cover the bowl and place it in the fridge for at least 20-30 minutes for the flavors to combine and incorporate before serving.
- Serve with tortilla chips, or over salads, tacos, and burrito bowls. Enjoy.
Notes
Storage:
- Store the leftover Chipotle Pico de Gallo in an airtight container in the fridge for up to 2-3 days. The longer it sits, the soggier it gets.
- Freezing is not recommended.
Nutrition
Serving: 0.5cup | Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 418mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 0.4mg