Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Chop the tomatoes into ⅓ inch pieces, and finely dice the onion, the coriander, and the chilli.
Mix all the ingredients in a mixing bowl, and season with salt. Squeeze a lime and have a taste and see if you need more lime juice or salt. Serve immediately.
- Pico de gallo is best when eaten fresh at room temperature or slightly chilled (doesn't taste good if it's cold).
- Feel free to use 2 chilis instead of 1 if you like spicy salsa.
- Can be stored in the fridge for up to 2 days.
- Not suitable for freezing.
Calories: 42kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 627mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 25.7mg | Calcium: 24mg | Iron: 0.5mg