Pico de Gallo
A fresh, crunchy salsa of chopped tomato, onion, jalapeño, cilantro and lime. Great with chips, tacos, eggs and grilled meat.
- Servings
- 6
- Prep
- 15 min
- Total
- 15 min
Ingredients
Equipment
- Cutting board
- Bowl
Instructions
Core and dice the tomatoes into small, even pieces. Finely chop the onion and seed and mince the jalapeño.
Mix everything with the cilantro, lime juice and salt.
Let it stand for 15 minutes so the flavors mingle, then stir and taste for salt. Serve with a slotted spoon.
Notes
- Rinsing the chopped onion in cold water tames its bite.
- Best the day it’s made; it turns watery as it sits.
My notes
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Nutrition estimate
- Calories
- 30
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 0 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
