Pico de Gallo
fromtasteofhome.comwww.tasteofhome.com/recipes/pico-de-gallo?srsltid=AfmBOopjbvpjNRjNu7CTndZY8zR5rw59lx6es0g0dQT-pYqCtp0gKLgH
This pico de gallo recipe creates a fresh, bright salsa filled with chunky tomatoes, onions, jalapenos and cilantro. The secret behind how to make pico de gallo is preparing it about an hour before dinner so the flavors can meld and come together.
Ingredients
Instructions
In a medium bowl, mix together the tomatoes, onion, cilantro, jalapeno peppers, lime juice, cilantro stems, garlic and salt. Editor's Tip: Resist the temptation to use a food processor to chop the ingredients. The food processor's blades will change the texture of the tomatoes, onions and jalapenos, making them less crisp and more mushy. It takes more time to chop by hand, but the texture and flavor of the final dish make it worth the effort.
Cover the bowl, and refrigerate the pico de gallo for one to two hours before serving. Editor's Tip: Chilling is the secret to a perfect pico de gallo. It mellows the harsh raw onion and garlic and gives the flavors time to meld. Plus, it’ll give you some time to throw dinner together.
Nutrition
- Calories
- 14 calories
- Fat Content
- 0 fat (0 saturated fat)
- Cholesterol Content
- 0 cholesterol
- Sodium Content
- 40mg sodium
- Carbohydrate Content
- 3g carbohydrate (2g sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 1g protein. <b>Diabetic Exchanges</b>: 1 free food.
