10-Minute Spicy Pico de Gallo Recipe
Want real heat in your salsa fresca? Spicy pico de gallo is ready in 10 minutes and bursting with bold, authentic flavor. This easy no-cook salsa adds a fresh kick to any Tex-Mex or Mexican dish.
Servings: 6 servings
Calories: 15kcal
Equipment
- knife
Ingredients
- 1 cup Roma tomato seeded and diced; about 3 tomatoes
- ½ cup white onion diced
- 2 jalapeno peppers diced; leave seeds and ribs in for spicier taste
- 2 Tablespoons lime juice
- ½ cup cilantro chopped
- ½ teaspoon salt
Instructions
- In a medium sized bowl combine Roma tomatoes, onions, peppers, lime juice, cilantro, and salt. Stir to combine.
- Cover and refrigerate for 15-30 minutes before serving to let the flavors meld.
Notes
- For an even spicier taste, try this recipe with serrano peppers instead of jalapenos.
- Storage: Leftovers will stay fresh in an airtight container in the fridge for up to 4 days. Just give it a good stir before serving. I do not recommend freezing this recipe as the tomatoes and herbs will lose their texture and flavor once thawed.
Nutrition
Calories: 15kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 197mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 472IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 0.2mg
