Pico De Gallo

Name: Pico De Gallo
Prep time: 15 min
Total time: 195 min
Yield: 6 servings
Ingredients: 6 Roma (plum) tomatoes, diced; ½ red onion, minced; 3 tbsp chopped fresh cilantro; ½ jalapeño pepper, seeded and minced; ½ lime, juiced; 1 clove garlic, minced; 1 pinch garlic powder; 1 pinch ground cumin, or to taste; salt and ground black pepper to taste

For 6 people · US imperial ingredients

Easy

Simple preparation and straightforward steps. Rated for hands-on effort, not waiting time.

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Prep15 min

CookNo cooking

Chilling3 hrs

Total3 hrs 15 min

Estimated for the base recipe. Includes the 3-hour refrigeration time from the method. Larger batches may take longer; times do not scale automatically.

Dietary & allergen notes

Gluten-freeDairy-freeVegetarianVegan

Listed allergens: None identified in the core ingredients; see checks below.

Check packaged seasonings and anything served alongside the pico de gallo.

Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance

MAKE ENOUGH FOR EVERYONE

How many people?

Base recipe: 6 people. Estimated small side / condiment portions.

Number of people

Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.

THE STARTING POINT

Ingredients

US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.

For 6 people · check off as you go

Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.

6 Roma (plum) tomatoes, diced
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No reliable quick swap listed
This ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
½ red onion, minced
Need a swap?
½ another onion variety of similar size
Use the same quantity. Yellow onions are sweeter when cooked; red or white onions are sharper when raw.
3 tbsp chopped fresh cilantro
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3 tbsp fresh parsley
Use the same loosely packed volume. The result will be milder and will lack cilantro’s distinctive flavor.
½ jalapeño pepper, seeded and minced
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mild green chili or green bell pepper
Use a similar amount, then taste. Bell pepper removes most of the heat; hotter chilies should be added sparingly.
½ lime, juiced
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½ lemon
Use the same measured amount of juice or zest. If counting whole fruit, start with less juice and taste: fruit sizes and acidity vary.
1 clove garlic, minced
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jarred minced garlic
Use about ½ teaspoon per fresh clove. Add gradually; strength differs between brands.
1 pinch garlic powder
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No reliable quick swap listed
This ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
1 pinch ground cumin, or to taste
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No reliable quick swap listed
This ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
salt and ground black pepper to taste
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No reliable quick swap listed
This ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.

For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.

LET’S MAKE IT

The method

01
Stir the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
02
Refrigerate at least 3 hours before serving

A ROUGH GUIDE

Estimated nutrition

Per person · one serving

Calories: ~25 kcal
Carbs: 5 g
Fat: <1 g
Protein: 1 g

Changing the people count scales the recipe total; nutrition per person stays the same.

What’s included in this estimate?

Assumes six medium Roma tomatoes and half a medium red onion. Excludes chips and other sides.

Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.

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