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Pico de gallo
Marinades & Sauces
Servings
8
8
Pickled jalapeños may be used in place of fresh jalapeño peppers in this recipe.
- Plum (Roma) tomato, 6 plum tomato(es), seeded and diced
- Red onion, ⅔ cup(s), diced, or white onion
- Jalapeno pepper, ¼ cup(s), sliced, diced
- Cilantro, fresh, ⅔ cup(s), finely chopped
- Garlic, 4 clove(s), minced
- Lime, ½ lime(s)
- Salt, ⅔ tsp(s)
Method
Place the first five ingredients in a medium bowl. Squeeze juice from the lime half into the bowl. Add the salt and mix well.
Refrigerate the salsa for at least 1 hour before serving.
Nutrition facts per serving
Makes 8 servings
Food Groups
|
V
|
0.8 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
0 |
|
Ft
|
0 |
|
S
|
0 |
Nutrition Facts
| Calories | 21 |
| Total Fat | 0.2 g |
| - Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 199 mg |
| Total Carbohydrate | 4.8 g |
| - Dietary Fiber | 1.1 g |
| - Total Sugars | 2.3 g |
| -- Added Sugars | 0 g |
| Protein | 0.8 g |
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