Pico de Gallo
From EatingWell: May/June 2010
This easy, fresh tomato salsa is delicious on tacos, tostadas or simply served with tortilla chips. Since the heat of jalapeños varies, start with one, taste, then add more if you want it hotter. For a sweet-tangy variation, add about 1 cup diced fresh fruit, such as pineapple, mango or peach.
- 3 cups diced ripe tomatoes (3-4 medium)
- 1 cup finely chopped red onion
- 1 cup chopped fresh cilantro
- 1-2 jalapeño peppers, stemmed, seeded and finely chopped
- 1 lime, zested and juiced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Combine tomatoes, onion, cilantro, jalapeño to taste, lime zest and juice, and sugar in a medium serving bowl. Season with salt and pepper.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Per 1/4-cup serving: 11 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 75 mg sodium; 80 mg potassium.
Carbohydrate Servings: 0
Exchanges: free food
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- Total Time
- 30 minutes or less
- 8 or more
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- May/June 2010