Nutrition balance score
Great
Glycemic Index
28
Low
Nutrition per serving
Calories197.6 kcal (10%)
Total Fat1.7 g (2%)
Carbs45.2 g (17%)
Sugars24.5 g (27%)
Protein8.2 g (16%)
Sodium1505.1 mg (75%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 cupwhite onion
finely chopped, about, small onion
1jalapeño pepper
medium, or serrano, ribs and seeds removed, finely chopped, decrease or omit if sensitive to spice, or add another if you love heat
¼ cuplime juice
¾ teaspoonfine sea salt
more to taste
1.5 poundsred tomatoes
ripe, chopped
½ cupfresh cilantro
finely chopped
Instructions
Step 1
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.
Step 2
Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Step 3
Add the chopped tomatoes and cilantro to the bowl and stir to combine.
Step 4
Taste, and add more salt if the flavors don’t quite sing.
Step 5
For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
Step 6
Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.
Step 7
Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Step 8
Enjoy!
Step 9
To prevent your Pico de Gallo from becoming too watery, make sure to drain the tomatoes well after chopping them. You can also try placing the chopped tomatoes in a colander or strainer and gently pressing them to release excess moisture before adding them to the other .
Notes
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