Pico de Gallo

2 Reviews
ADD YOUR REVIEW
Yield
3 1/2 cups (serving size: 1/4 cup)
By Elisa Bosley
September 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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

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Ratings & Reviews

EllenDeller's Review

lizencarn
August 23, 2014
Why purchase chunky salsa when it's this easy? I used a whole jalapeno, fresh garlic, and chopped it all in the small bowl of the food processor. A great accompaniment to tonight's chicken tacos and probably for lots of other things as well.

lizencarn's Review

EllenDeller
April 22, 2011
Simple and tasty, this is my go-to recipe for fresh salsa. It's been a real hit at my annual margarita party, but is easy enough to make as a quick snack on a summer afternoon. I often substitute tomatoes on the vine for plum tomatoes when they look better. Like most fresh pico de gallo, it's not super spicy but concentrates more on a balance of fresh flavors.