This simple and easy to make restaurant style Pico de Gallo is perfect for all get togethers! It’s light and healthy, and no cooking is required just chopping veggies and mixing it together. Ingredients, Nutrition Facts, and Description are below.
No matter if you’re celebrating Cinco De Mayo, having guests over, or enjoying a nice light snack on a warm summer afternoon this recipe is sure to please. It’s the same one I’ve seen time and time again in the restaurants that I have worked and it takes very little time to make.
Pico de Gallo by the way means neck of the rooster or rooster’s neck in Spanish. It is believed that originally this dish was eaten by being pinched between the index finger and thumb as a finger food, and would then resemble pinching the neck of a rooster.
If that’s true then that’s one heck of an imagination. It also tells me that this dish was never intended to be eaten on tortillas, it’s supposed to be a finger food. Which would be even more healthy than it already is.
You can add this as an ingredient over a salad by the way and skip the tortillas all together. Not only does it add an incredible amount of flavor but it coats like a dressing, removing the need to add a dressing at all at that point.
Anyway just some extra thoughts. I hope you enjoy this simple recipe and if you need to adjust the amount of ingredients I started at the smallest serving size possible, which is two servings. From there just increase ingredient amounts accordingly to accommodate number of guests.
Oh and for chopping the Roma tomatoes a veggie chopper is best, don’t waste your time trying to do it by hand with a knife. If you don’t have a veggie chopper… well, you should.
Oh and one more note, there is actually a difference between chopped, diced, and minced and it does make a difference when making chunky dips.
Ingredients: (Makes 10 Ounces, Serves Two)
- 1 Cup Chopped Roma Tomatoes (3 tomatoes should work).
- 1/2 Cup Diced Red Onion.
- 1/4 Cup Minced Jalapeno.
- Freshly Squeezed Lime Juice from 1/2 a Lime.
- Salt, Pepper, and Garlic Powder to taste.
- Cilantro for garnish.
- Tortilla Chips.
Nutrition Facts: (Per 1 Serving)
- Calories: 293
- Total Fat: 14g
- Cholesterol: 0mg
- Sodium: 1,016mg
- Total Carbohydrates: 42g
- Dietary Fiber: 5.3g
- Sugar: 3.7g
- Protein: 8g
- Vitamin D: 0%
- Calcium: 8.4%
- Iron: 5%
- Potassium: 275mg
- Vitamin A: 3.4%
- Vitamin C 8.3%
- Prep veggies. Chop 3 Roma Tomatoes which will yield 1 Cup diced tomato. I strongly suggest using a veggie chopper to make this easier. Dice about 1/8 to 1/4 of a Red Onion depending on size to yield 1/2 Cup of diced onion. Core, remove seeds, then mince 1 Jalapeno to yield 1/4 Cup jalapeno. Cup one Lime in half.
- In a large mixing bowl add in chopped tomato, diced onion, minced jalapeno, and squeeze lime juice out of half a lime. Add in freshly ground salt, freshly ground pepper, and garlic powder to taste.
- Mix ingredients together then taste. Adjust any seasonings to preference if necessary then transfer to a 10 ounce bowl for serving. Serve with tortilla chips as done in this recipe, or serve over a salad to skip the carbs. Enjoy!