This salsa was great. I use a very rip avocado and it was fantastic.
Pico de Gallo
Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert
Pico de Gallo is best when made the day you plan to serve it. Prepare it early the morning of the party and spoon atop a fried egg or in an omelet; just be sure to save enough for the pork.
This recipe goes with Tortilla-Crusted Pork
Yield: Makes 3 cups (serving size: 1/2 cup)
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Chill:
1 Hour
Nutritional Information
Amount per serving
- Calories: 83
- Calories from fat: 0.0%
- Fat: 6.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 0.9g
- Protein: 1.2g
- Carbohydrate: 6g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 5.7mg
- Calcium: 12mg
Ingredients
- 2 medium tomatoes, seeded and diced
- 1 medium-size ripe avocado, diced
- 1/4 cup diced white onion
- 1 serrano or jalapeño pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- Salt to taste
Preparation
- 1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.
Pico de Gallo Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: American, Southwest, Mexican
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Sodium, Low Saturated Fat
- OCCASION: Spring, Summer, Birthdays/Anniversaries, Cinco de Mayo, Father's Day, July 4th, Labor Day, Mardi Gras, Memorial Day, New Year's, Super Bowl
- PUBLICATION: Southern Living
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