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Cherry Tomato Pico de Gallo Recipe
Cherry tomatoes are the only fresh tomatoes I'll eat outside of summer. I often make this salsa to top tacos, enchiladas or as a healthy addition to grilled meats and vegetables.
Course
Appetizer
Cuisine
Mexican
Season
Fall, Spring, Summer, Winter
Key Ingredient
Jalapeno, Tomato
Diet
Dairy-free, Gluten-free, Vegan, Vegetarian
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Calories
32
kcal
Author
Charity Beth Long
Ingredients
4
cups
cherry tomatoes
2
jalapenos
, seeded and minced
1/2
medium
red onion
, finely diced
4
limes,
juiced
1
bunch
cilantro,
chopped
2
teaspoons
agave syrup
salt and pepper
Instructions
Take half of the cherry tomatoes and slice them in half.
Dice the remaining cherry tomatoes by cutting them into 4-8 pieces depending on size.
Place the tomatoes in a bowl with the jalapenos, red onion, lime juice, cilantro and agave.
Season with salt and pepper to taste.
The juices will settle on the bottom of the bowl. Give the pico a stir every now and then to help the flavors meld.
Notes
If you're feeling ambitious, zest the limes before juicing them for more flavor.
The potency of onions and jalapenos can vary, so adjust quantities to suit your taste.
Nutrition
Calories:
32
kcal
|
Carbohydrates:
8
g
|
Sodium:
9
mg
|
Potassium:
210
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
485
IU
|
Vitamin C:
31.2
mg
|
Calcium:
19
mg
|
Iron:
0.7
mg