Pico de Gallo
Pico de Gallo takes bright fresh tomatoes, some onions and garlic, and adds some heat with jalapenos to create a very easy fresh salsa. Don’t limit yourself to chips though, because you could literally put this on many other dishes, or even eat it as a salad!.
Servings: 9 cups
Calories: 22kcal
Equipment
Ingredients
- 4 large sized ripe tomatoes diced (about 7-8 cups)
- 1- 1 1/2 yellow onion diced (about 1 1/4 cups )
- 1-2 jalapeños deveined and seeded, chopped fine
- 2 cloves garlic minced
- juice of one lime
- 1/2 cup cilantro leaves chopped or to taste
- I like to add in another cup of diced peppers I add in colored bell peppers, sometime I use banana peppers, or a poblano pepper. More for flavor and color, not for heat.
- sea salt to taste
Instructions
- Dice tomatoes and onions and place in a large bowl.
- In your food processor, place peppers and cilantro and pulse them together. Scoop into tomato/onion mixture.
- Add garlic, additional peppers, and lime juice. Give it a sprinkle of sea salt.
- Refrigerate at least 5 hours, overnight is better!
Nutrition
Serving: 1g | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 43mg | Fiber: 1g | Sugar: 3g