Homemade Pico de Gallo
Try this Homemade Pico de Gallo recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1 lime
- 4 vine ripened tomatoes (slice and remove all seeds)
- 1/3 - 1/2 red or white onion (i prefer red)
- 1- 2 serrano, aneheim or jalapeno chile peppers
- 1/2 cup finely chopped cilantro
- 1 tsp white sugar (cuts acidity)
- pinch of cumin (optional)
- Carbohydrate 7.0618 g
- Cholesterol 0 mg
- Fat 0.134 g
- Fiber 1.87599996805191 g
- Protein 0.469 g
- Saturated Fat 0.01474 g
- Serving Size 1 1 recipe (76g)
- Sodium 3489.56 mg
- Sugar 5.18580003194809 g
- Trans Fat 0.06968 g
- Calories 20 calories
Finely chop tomatoes, onion and peppers by hand (or use food processor and plus - just do not puree or will have runny salsa) and put into a bowlSqueeze in one lime (to add juice)Add salt (usually 1 - 2 tsp can be enough)Add sugar (and cumin if desired)Allow to sit for at least 1 hour before servingStore up to 1 week in a covered container/jar in the refrigerator
