Pico de Gallo

This is the most-requested salsa at the cafeteria's Mexican station. It uses all fresh ingredients, teaching students proper vegetable washing and knife skills. Remove the seeds from the jalapeño for milder flavor.

Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 8
  • Calories from fat: 11%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 1.8g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 86mg
  • Calcium: 4mg

Ingredients

  • 2 1/2 cups chopped seeded plum tomato (about 6 medium)
  • 2/3 cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeño pepper (1 large)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Preparation

  1. Combine all ingredients in a serving bowl; toss well. Let stand 30 minutes before serving.
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