Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 22.5
  • Total Fat 0.3 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 297.7 mg
  • Potassium 193.4 mg
  • Total Carbohydrate 5.9 g
  • Dietary Fiber 1.6 g
  • Sugars 0.0 g
  • Protein 0.9 g
  • Vitamin A 8.6 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 4.4 %
  • Vitamin C 40.6 %
  • Vitamin D 0.0 %
  • Vitamin E 1.4 %
  • Calcium 1.5 %
  • Copper 4.8 %
  • Folate 3.2 %
  • Iron 2.4 %
  • Magnesium 2.6 %
  • Manganese 4.7 %
  • Niacin 2.4 %
  • Pantothenic Acid 2.2 %
  • Phosphorus 2.3 %
  • Riboflavin 2.4 %
  • Selenium 0.5 %
  • Thiamin 3.5 %
  • Zinc 0.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pico de Gallo - Authentic Mexican Salsa

View the full Pico de Gallo - Authentic Mexican Salsa Recipe & Instructions
Submitted by: METALFINGER2U

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pico de Gallo - Authentic Mexican Salsa

15 calories of Tomatoes, red, ripe, raw, year round average, (0.38 large whole (3" dia))

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

3 calories of Lemons, (0.13 fruit without seeds)

0 calories of Garlic, (0.06 tsp)

0 calories of Salt, (0.13 tsp)

0 calories of cilantro, (0.13 serving)

0 calories of jalapenos, (0.25 serving)

Nutrition & Calorie Comments  

Fantastic! I made it exactly as directed (except used half the salt) and like it best as a chip dip, but will use it for many things. Submitted by:

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My hubby and I loved this!! But made a few changes... used lime juice to make it more authentic and added black beans, avocado and cooked quinoa to add more protein and added some cumin or adobo spice. Once in a while we add drained canned Mexican corn too. Then it can be a "meal" w/ a few scoops. Submitted by:

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I made this because I wanted a very chunky salsa. I made mine with the avocado as well. I also used a full lemon and little extra salt. That gave it a very nice kick. When my family came over for a visit, they got hooked. We put it on everything. It was also good enough to eat right off of a spoon. Submitted by:

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Jubging homemade salsa i,ve tasted from my Hispanic friends this is great. I made a 5-quart batch. I used 45-average size tomatoes 12-jalapenos, 3-squeased lemons, 3-Avocodas 1-large cucumber pealed, 3-medium Garlic Cloves, 21/2 LG. Onions & diced all, & 1-TBLS.Salt. I Blended garlic and 5-tomatoes. Submitted by:

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I thought about the canned diced tomatoes, too. Quicker and easier to get year-round. Also, I've made pico de gallo at home many times without using any salt at all, and it tastes marvelous! The cilantro is what does it for me. :) Submitted by:

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We make this all thr time...Love it, I add garlic salt instead of salt...super yummy and better if it sits a little Submitted by:

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