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Add a photoI am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Ingredients
- 1/2 cup red onion, chopped fine
- 2 cloves of garlic, minced
- 1/2 cup jalpeno peppers, seeded and chopped
- 2 cups tomato, diced
- 3 tablespoons fresh cilantro, chopped
- 2 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
- Mix all the ingredients together and put in an air tight container in the fridge. This is best when it is made the day before and sits in the fridge for 24 hours before you serve it. Makes 6 (1/2 cup) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 135mg | 4% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.06g | 1% |
| Protein 0.61g | 1% |
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