Pico de gallo
Mix up your own batch of fresh salsa and you'll never buy store-bought again! The serving combinations are endless.
Number of servings: 30
Serving size: 2 tablespoons
4 cups fresh tomatoes, finely chopped
1 medium onion, finely chopped
3 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 jalapeno pepper, finely chopped
4 tablespoons chopped cilantro
Time needed: 20 minutes
- Combine finely chopped tomatoes, onions, lime juice and salt in a mixing bowl.
- Add desired amounts of jalapeno and cilantro, starting with lesser amounts and adding more to taste.
- Serve with eggs, tacos, or other Southwestern dishes.
|Total Fat:||0 g|
|Saturated Fat:||0 g|
|Total Carbohydrate:||2 g|
|Dietary Fiber:||0.4 g|
|Total Sugar:||1 g|
Allergens: None noted
Tips and variations
When chopping jalapeños or hot peppers wear gloves and do not touch your eyes or face.
Salsa will normally become juicy after sitting for a while.
This was adapted from the United States Department of Agriculture's Pico de gallo (no date; What's Cooking? USDA Mixing Bowl).
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