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

Nutritional Information

Calories 8
Caloriesfromfat 11 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 1.8 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 86 mg
Calcium 4 mg

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.

Note:

Elisa Bosley,

September 2006