Pico de Gallo
Pico de Gallo or Salsa Fresca is so easy to make and so delicious
Equipment
Ingredients
- 1½ pounds ripe tomatoes cut into ¼-½-inch dice
- ½ medium red onion cut into fine dice
- ½-1 teaspoon kosher salt
- 1-2 Jalapeno chiles Finely diced, seeds and membranes removed if you want milder taste
- ½ cup Cilantro Finely chopped
- 1-2 tablespoons Juice from fresh limes
Instructions
- Dice the tomatoes and place in a fine mesh strainer or colander set over a bowl. Sprinkle 1 teaspoon kosher salt and toss. Allow it drain for about 20-30 minutes
- Discard the juice from the tomatoes and add the onion, chilies, cilantro in a bowl. Toss to combine then add the lime juice.
- Taste and add more salt or lime juice if desired.
Notes
- TIP: Use food gloves or a Ziplock bag to cover your hands when seeding and handling the jalapeno peppers
- Pico can be stored in the fridge for up to 3 days in an airtight container
- Salting and draining the diced tomatoes improves the flavor and draws out excess juices so your Pico will not be flooded with lots of tomato juice
- Use the freshest, most flavorful tomatoes that are in season
- Use plum, cherry or grape tomatoes if you are making Pico in off-season
Nutrition
Calories: 150kcalCarbohydrates: 33gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1203mgPotassium: 1769mgFiber: 10gSugar: 21gVitamin A: 6360IUVitamin C: 116mgCalcium: 88mgIron: 2mg
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