Pico de Gallo

  • Yield: 2 cups
  • Prep: 5 mins
  • Cook: 0 mins

With restaurants in New York City, Washington, D.C., Atlanta, Ga.; Palm Beach and Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try this recipe for a Cinco de Mayo celebration of your own. Make pico ahead to give the flavors adequate time to meld.


2medium tomatoes, seeded and cut into ¼-inch dice
1/4cup finely chopped white onion
1/4cup freshly chopped cilantro
1 1/2tablespoons finely chopped jalapeño or serrano chile
1teaspoon salt
-- Juice of 1 lime
1tablespoon olive oil


  1. Toss tomato, onion, cilantro and chile in a mixing bowl. Add salt, lime juice and oil, and stir to combine. Taste for seasoning and serve.

Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com). 

Nutritional Info *per serving

  • Calories 25
  • Glycemic Load 0
  • Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 320mg
  • Potassium 90mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 0%
  • Iron 0%