Healthy Pico de Gallo Recipe

This favourite Mexican salsa is a topping for tacos, salads and nachos. Use diced seeded plum tomatoes, if desired.



3 cups (750 mL) diced grape or cherry tomatoes
3/4 cup (175 mL) finely diced white onion or red onion
1/4 cup (60 mL) chopped fresh coriander
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) minced jalapeno pepper
1/4 tsp (1 mL) salt


In bowl, stir together tomatoes, onion, coriander, lime juice, jalapeno pepper and salt. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Servings: 3 cups

Nutritional Info

approx. per serving

  • cal3
  • pro
  • total fat0 g
  • sat. fat0 g
  • carb1 g
  • fibre
  • chol0 mg
  • sodium13 mg
  • %RDI
  • calcium
  • iron
  • vit A
  • vit C1
  • folate3


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