PICO DE GALLO
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
- 3 peppers medium-sized jalapenos or serranos
- 1 red bell pepper small
- 1 pound tomatoes
- 1 red onion small
- 4 cloves garlic minced
- 2 spring onions sliced
- 2 tablespoons lime juice
- 1/4 cup olive oil
- 1/2 cup cilantro freshly chopped
- 1/2 teaspoon cumin ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
Halve your peppers, removing the seeds and membranes. Dice your peppers, tomatoes, and red onion finely before placing in a mixing bowl.
Add your garlic, spring onions, lime juice, olive oil, and seasonings and mix well, combining.
Either serve immediately or transfer to a jar with a lid and seal, refrigerating for up to 3 days.
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.
- Chopping knife
- Cutting board
- Mixing bowl
- Airtight refrigerator-safe jar