Pico de Gallo
A fantastic recipe to try when your garden or market is overflowing with fresh, flavorful tomatoes!
- Yield
- 6 servings
- Serving size
- 1/2 cup
- Rating
- 3.35 of 5 (74 ratings)
Food groups
- Vegetables: 3/4 cups
Ingredients
- 2 cups ripe tomatoes, chopped
- 1 1/2 cups onion, chopped
- 1/3 cup cilantro, chopped
- 3 jalapeno pepper, seeded and chopped
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- Combine all ingredients in a medium bowl.
- Serve immediately or cover and refrigerate for up to 3 days.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 32.67 |
| Total Fat | 0.26 g |
| Saturated Fat | 0.04 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 7.13 g |
| Dietary Fiber | 1.64 g |
| Total Sugars | 4.36 g |
| Added Sugars included | 0 g |
| Protein | 1.05 g |
| Calcium | 17 mg |
| Potassium | 240 mg |
| Sodium | 102.29 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 12 mg |
| Phosphorus | 32 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 26 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 25 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 9 mcg |
| Folate | 18 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0 mg |
| Niacin | 1 mg |
| Choline | 8 mg |
Notes
Use to season your family meals or serve with tortilla chips.
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Source
Recipe by: Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pico-de-gallo. Federal works are public domain in the United States.