Cherry Tomato Pico De Gallo Recipe
Cherry tomato pico de gallo is fresh, bright, and ready in 10 minutes. Sweeter than store-bought, perfect for chips, tacos, or spooning over grilled meat.
Servings: 6 people
Calories: 25kcal
Equipment
- chef's knife
- cutting board
- serving bowl
Ingredients
- 1 pound cherry tomatoes
- 4 ounces white onion about half an onion
- 1 fresh whole jalapeño
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice about half a lime
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cut the cherry tomatoes into ½-inch pieces. Depending on their size, this could be fourths, sixths, or eights. Add them to a bowl.
- Peel and dice the white onion. Add them to the tomatoes.
- Remove the stem and seeds from the jalapeño. Cut the pepper into long strips and finely dice it. Add to the bowl, followed by the chopped cilantro, lime juice, kosher salt, and a few grinds of black pepper.
- Stir to combine. Taste for seasoning using a tortilla chip. Add ¼ teaspoon of kosher salt at a time, if needed. Serve.
Notes
Make Ahead Instructions:
Pico de gallo is best fresh, but you can chop the ingredients up to 8 hours ahead and store them covered in the fridge. Wait to add the salt and lime juice until just before serving to minimize the amount of water that releases from the tomatoes.
Storage Information:
Store leftovers covered in the refrigerator for up to 2 days. The tomatoes will continue to release liquid, and the texture softens the longer it sits. Drain before serving.
Freezing is not recommended.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 197mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 1mg
