Pico de Gallo
A popular uncooked Mexican salsa, also known as "Salsa Cruda", or "Salsa Fresca".
Equipment
- cutting board
- kitchen knife
- glass bowl
Ingredients
- 1 cup onion - chopped
- 2 tbsp lime - juiced
- 1 jalapeño pepper - finely chopped
- 2 Roma tomatoes - seeded and chopped
- 1 cup cilantro - torn
- 1 tbsp Tex-Mex spice blend
- 1 tsp kosher salt
Instructions
- Gather fresh ingredients. Roma tomatoes, jalapeño, onion, and cilantro. Use white or yellow onions, or red onions for added color.
- Chop the onions and add to a glass bowl. Add juice from one lime if making Pico de Gallo, or two limes if making Salsa Fresca.
- Add finely chopped hot jalapeño peppers and 1 tbsp Tex-Mex spice blend.
- Mix the ingredients together. Let it soak while. you chop the remaining ingredients to 'de-fang' the onions.
- Add the chopped tomatoes, torn cilantro, and salt.
- Stir it all together, and let sit covered in the refrigerator for at least 30 minutes.
- Transfer to a small bowl for serving Salsa Fresca, or add directly to the plate if serving Pico de Gallo.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 586mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 0.3mg
