Pico De Gallo

Pico De Gallo

When it’s tomato season, few things are better than this fresh salsa. I definitely prefer mine a bit on the spicier side, so feel free to adjust the heat to your preference, and consider adding extra cilantro (or even mint) if you’re looking for a more refreshing salsa.

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PICO DE GALLO Yum
Category: Condiment or Side Calorie Count: 55 (¼ cup serving) Macronutrient ratio: Carb-induced calories—17% Protein: 1 grams Carbohydrates: 2 grams Total Fat: 5 grams
Pico De Gallo
Prep Time 10 minutes
Servings
1/4 cup servings
Ingredients
Prep Time 10 minutes
Servings
1/4 cup servings
Ingredients
Pico De Gallo
Instructions
  1. Halve your peppers, removing the seeds and membranes. Dice your peppers, tomatoes, and red onion finely before placing in a mixing bowl.
  2. Add your garlic, spring onions, lime juice, olive oil, and seasonings and mix well, combining.
  3. Either serve immediately or transfer to a jar with a lid and seal, refrigerating for up to 3 days.
Recipe Notes

Personally, I prefer to let the salsa season in the fridge a day before serving, but some people prefer the freshness of freshly made pico de gallo. Work with what works for you, and consider altering the recipe based on what you have available and what tastes best to you—consider this recipe simply a starting point.

Tools Needed:

  • Chopping knife
  • Cutting board
  • Mixing bowl
  • Airtight refrigerator-safe jar

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