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Pico de Gallo

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.

Cooking Light SEPTEMBER 2006

  • Yield: 3 1/2 cups (serving size: 1/4 cup)

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

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

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
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Pico de Gallo recipe

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