For a fresh and simple side dish, this Pico de Gallo recipe is superb! Sweet tomatoes, crisp onion, and fresh cilantro combine with a splash of lime and a hint of heat for a healthy and mouthwatering dip!

Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.

What do I love about Pico de Gallo? The fresh taste! There is just something about the combination of the tangy onion, sweet tomatoes, tart lime, and the freshness of cilantro that makes such a delectable (and addicting!) dip. The store-bought variety just can’t compare to this healthier, homemade recipe.

The key to making this taste fresh? Using the freshest ingredients. Fresh cilantro, especially, gives this a deliciously fresh taste that I haven’t been able to duplicate using dried cilantro. Could dried be used? Of course! Substituting one-half Tablespoon of dried cilantro is considered the equivalent of 1 Tablespoon of fresh, but it just does not taste as good. While I do use dried herbs and spices in the majority of my cooking, there are a few times where, to me, it is worth the extra effort and expense to use fresh, and this Pico de Gallo recipe is one of those times!

You may notice I specify to use Roma tomatoes. This is an important part of this Pico de Gallo recipe. Roma tomatoes have a lower water content and therefore hold their shape better when diced. In addition, less juice is released during the mixing process, so that your other ingredients, like the cilantro and onion, stay fresh and crisp. While you certainly can use other types of tomatoes in a pinch, I definitely do not recommend it.

I have also specified red onion. This is simply my personal preference. I like to make this Pico de Gallo in a larger batch, to have some left over for snack another day! I’ve found that using white onions gives the Pico de Gallo too strong of an onion flavor and makes the overall dish taste too sharp. Yellow or sweet onions, however, don’t give this Pico de Gallo recipe enough enough flavor, and are slightly too sweet for a good contrast in flavors. For the perfect balance, red onion it is!

For those that dislike spicy dishes, this Pico de Gallo recipe is for you! Although I typically shy away from almost any heat in my food, the lone Serrano pepper in this dish gives it only a very mild heat that even I can tolerate. However, this recipe can easily be customized to your liking. Prefer a hotter salsa? Add an extra pepper or two, or use a hotter pepper such as a Habanero. Is the single Serrano still burning your mouth? Try a milder pepper, like Poblano. After all, one of my favorite parts of cooking is being able to customize each recipe!

Another reason I love this easy homemade Pico de Gallo recipe is because I make it without salt. Why? As a dietitian, I very rarely use salt in any of my recipes, to help keep my family’s meals and snacks on the healthier side. While you can certainly add some salt to this homemade Pico de Gallo recipe (as much as you like), it tastes incredible without it. I would encourage you to try this recipe first without salt before automatically adding it to your food.

What to serve with this Pico de Gallo recipe? Chips of course! Use some multigrain chips to scoop up this delicious, flavorful dip for a quick and healthy snack. Pico de Gallo with some chips also makes a yummy side dish to many Mexican dishes, like enchiladas or black bean soup. In addition, Pico de Gallo makes a great condiment when used on top of burritos or tacos. It is even fantastic to use with Tex-Mex stuffed peppers or when making chicken breast, like with this Pico de Gallo chicken recipe. So many possibilities!

Pico de Gallo Recipe

Prep Time: 10-15 minutes

Ingredients

• 2 medium Roma Tomatoes, washed
• 1/4 large Red Onion, washed
• 1 Serrano Pepper, washed
• 1 Tablespoon Fresh Cilantro, washed
• 1/2 Tablespoon Lime Juice (juice from about 1/4 lime)
• Black Pepper to taste (about 1/8 teaspoon)

Directions

1. Dice the tomatoes and onion and place in a small bowl
2. Remove the seeds and pith from the Serrano pepper, then dice the pepper and add to the bowl. Be careful not to touch your face, especially your eyes!
3. Chop the cilantro, then add the cilantro, black pepper, and lime juice to the bowl.
4. Mix well and enjoy!

*Nutrition Information (per serving, about 4 servings per recipe)

• 15 Calories
• 0 g Total Fat
• 0 g Saturated Fat
• 0.5 g Protein
• 3 g Total Carbohydrate
• 0.5 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.