Pico De Gallo
A fresh blend of tomato, jalapeno, cilantro, onion, garlic and lime juice. Pico de gallo is great with tortilla chips, steaks, quesadillas, grilled chicken and even fish!
Keyword Cinco De Mayo, Tailgate Food
Prep Time 20 minutes minutes resting time 30 minutes minutes Total Time 20 minutes minutes
2 cloves finely minced garlic 1 medium onion, peeled and diced 1 large lime, juiced 6 whole plum tomatoes, seeded and diced Note 1 3 Tablespoon chopped cilantro 1 whole jalapeno, seeded and chopped salt and pepper, to taste
In a bowl, combine the minced garlic and red onion in a bowl. Add the juice of the lime and let sit for about 5 minutes.
Add to the bowl, the tomatoes, cilantro, jalapeno,and salt and pepper.
The pico is best when the flavors marinate for about 30 minutes in the fridge.
Keeps in fridge for about 3 days..it never lasts past 2 in my house!
Note 1: Save the inside of the tomato to add into a homemade veggie stock. Store in a freezer bag with scraps till you have enough for veggie stock.
any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 6 servings | Calories: 14 kcal | Carbohydrates: 2 g | Protein: 2 g | Sodium: 52 mg | Potassium: 162 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 600 IU | Vitamin C: 14.9 mg | Calcium: 10 mg | Iron: 0.2 mg