Pico de Gallo Recipe
You can make Pico de Gallo (a/k/a Fresh Tomato Salsa) with a handful of ingredients and a little knife work. The resulting fresh condiment may be the best, most versatile condiment you make in your home kitchen.
Ingredients
- 1½ pounds plum tomatoes (cored and diced fine with their juice)
- ½ medium white onion (diced fine)
- ½ lime (plus more to taste)
- 1 serrano chili pepper (minced with more or less to taste)
- 1 tablespoon cilantro (chopped fine)
- salt (to taste)
- 1 tablespoon water (or more to taste)
Equipment
- Spoon
Instructions
- Combine the chopped tomatoes, onions and serranos in a steel mixing bowl.
- Squeeze in the lime and add salt to taste.
Notes
- You can use yellow onion or red onion instead of white onion.
- Chili pepper heat can vary since chilies are a biological product. Adjust the number of peppers accordingly.
- You can refrigerate Pico de Gallo for up to three days.
- You can serve fresh salsa with tortilla chips. You can also use it as fresh sauce for fish, meats like chicken and steak or even oysters.
Nutrition
Calories: 26kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 6mgPotassium: 291mgFiber: 2gSugar: 4gVitamin A: 961IUVitamin C: 18mgCalcium: 16mgIron: 0.4mg
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