Pico de Gallo – My Recipes

Servings servings

Calories 23cal

Ingredients

1 pound red tomatoes about 3 tomatoes/450g
½ large white onion
1 jalapeno or serrano pepper
1 lime
¼ cup chopped fresh cilantro
salt to taste

Instructions

Dice the tomato and onion and add to a medium bowl. Seed and mince the jalapeño and add to the bowl. Zest the lime and squeeze the juice over the tomato mixture. Add the chopped cilantro and stir to combine.

Add salt, to taste. Cover and let the mixture sit for at least 30 minutes before serving, or refrigerate in an airtight container for up to 4 days.

Notes

When dicing the tomatoes, make sure you are using the firm flesh of the tomatoes and not the seedy pulp. This will keep the salsa fresca from being watery.

If serving this recipe a few days after preparing it, you may have to transfer the ingredients into a new bowl with a slotted spoon or drain the bowl. The longer the ingredients sit, the more liquid the diced tomatoes release, so it might become watery.Don’t skip letting the mixture sit for at least 30 minutes! As the mixture sits and marinates, the salt draws out the tomatoes’ flavor and helps tone down the bite from the raw onion.

Make sure you chop everything finely to ensure that every bite has a mixture of all the ingredients.

Did you know that the ribs and seeds of jalapeno carry the most heat? Removing them before adding the jalapeno to your dish keeps it from being overly spicy. Also, wearing gloves will help keep your hands from burning from the jalapeno.

Nutrition