Pico De Gallo
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cored, peeled, seeded and coarsely chopped tomatoes
- 1cup minced scallions or white onion
- 1clove garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
- 1stemmed and minced jalapeño or other hot fresh chili, or cayenne or crushed red pepper flakes to taste
- ½cup chopped cilantro, more to taste
Nutritional analysis per serving (2 servings)
75 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients but cilantro, and taste. Add more salt, pepper or chilies if desired. Stir in half the cilantro, and set aside for 30 to 60 minutes. Adjust seasoning, garnish with remaining cilantro, and serve.
Private Notes
Comments
Weekend cooking rush. Poor pico, among the many things in a pot, on a cutting board, or yapping at my feet. Deprived of it's resting time, it took revenge by tasting bland. Next time, spicy prince, you will be placed in a bowl with time to sit and become that you deserve. Future cooks will read this and their pico will savor the five-star crown.
I wouldn't bother peeling or seeding the tomatoes--IMO they work fine with skin and seeds, and it makes this recipe even easier.
I do not add garlic and I was taught by a Mexican cook to only use red onion because it adds to the color. Then if you want to make guacamole, just add this to diced or mashed avocado.
Delicious!! Used half of the recommended amount of jalapeño because I am not used to a lot of spice, and wished I used the entire recommended serving! Best pico I have ever had!
I first dice the tomatoes, place into colander and salt them, allow the water to drain for 15-20 min., which I save for bean cooking. Thus the salsa is not swimming in moisture.
Check a tiny piece of jalapeño before adding it. They aren’t all the same strength and for those of us who are lightweights it can save the whole batch!