Pico de Gallo
Pico de Gallo is a fresh salsa made with raw tomatoes, onions and serrano chili peppers. It is delicious with tacos and tortilla chips, or served as a relish for fish, chicken or steak.
Servings: 4
Ingredients
- ½ cup white onion finely diced
- 1 serrano chili pepper finely diced, seeds and membranes removed for less heat
- 2 cups tomatoes finely diced, seeds removed (About 4 medium tomatoes)
- ¼ cup cilantro finely chopped
- 1 tablespoon lime juice
- ½ teaspoon salt adjust to taste
- 1 clove garlic minced (optional)
- black pepper to taste (optional)
Instructions
- Add all ingredients into a large bowl, and stir to combine.
- Adjust the lime, salt and pepper (if using) to suit your taste.
- Serve immediately, or refrigerate for up to a few hours. Best served the day you make it.
Video
Notes
To take the "bite" out of the raw onions, add them to a bowl of water with ice cubes, and let them sit for about 10 minutes, then drain before combining with the other ingredients.
If you want to remove excess moisture from the salsa, you can salt the tomatoes in advance and let them sit. The salt will pull the moisture from the tomatoes. Discard the liquid and then continue with the rest of the recipe.
If your leftovers in the fridge have become soggy, you can drain the excess moisture from the mixture and re-adjust the seasoning before serving.
Nutrition
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 223mg | Fiber: 1g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg
