This pico de gallo made from scratch is not only an easy appetizer to throw together at the last minute, it also makes for a healthy summer snack for kids, too!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizers
Cuisine: Mexican
Servings: 8
Calories: 30kcal
Author: LittleCooksReadingBooks.com
Ingredients
6Roma tomatoesdiced
1cupred or white oniondiced
1/2cupcilantrominced
1jalapenoseeds and membrane removed and minced*
2clovesgarlicminced
1limejuiced
Salt and pepperto taste
Instructions
In a small bowl, add diced tomatoes and salt. Stir. Set aside. (If you like your pico de gallo with more juice, just mix tomatoes in with everything else.)
In a medium mixing bowl, mix together onion, cilantro, jalapeno, and garlic. Using a slotted spoon (to remove liquid), add in chopped tomatoes.
Add lime juice and mix until completely combined.
Salt and pepper to taste.
Serve immediately or store in refrigerator for up to 4 days.
Notes
If you don't have lime, you can make this pico de gallo with lemon juice or apple cider vinegar also. *If you like a spicy pico de gallo, leave in jalapeno seeds and jalapeno membrane (white part on inside of the pepper).