Info
- Course: Appetizer, Hors D'oeuvre, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 31 Times
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Pico de Gallo
Cookbook
Also known as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip.
Yield : About 2 cups
Ingredients
- 2 large ripe tomatoes, finely diced
- 2 garlic cloves, finely chopped
- 3 serrano chiles, finely diced, or 1 jalapeno, seeded and diced
- ¼ cup finely diced white onion
- 2 tablespoons chopped cilantro
- Salt
- Juice of 1 lime or 2 teaspoons apple cider vinegar
Directions
Combine the tomatoes with their juices, garlic, chiles, onion, cilantro, and ¼ teaspoon salt in a bowl. Add the lime juice and taste for salt. If the tomatoes weren’t very juicy, add 1 tablespoon water. Let stand 20 minutes or so before serving.
Variation with Chipotle Chile: Omit the fresh chile and stir in ½ teaspoon pureed chipotle chile. Increase until it’s as hot as you like it.
© 1997 Deborah Madison
Note from Cookstr's Editors
Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.
Nutritional Information
Nutrients per serving
12 kcal
148 mg
3 g
1 g
0 g
0 g
0 g
0 g
0 g
0 mg
1 g
1 g
6 mg
124 mg
1 % daily value
12 % daily value
1 % daily value
1 % daily value
