Careys Original Pico De Gallo
This particular pico is my own recipe, I have made it for over 25 years, and it never fails to impress anyone who enjoys a good pico or in place of just a thick salsa. It's wonderfully fresh and full of flavor. serves well with most any meat, chicken , fish etc.. or just as a side dish or dip.. by itself its absolutely great.. you can still feel free to play with it and alter it to come up with a variation.. Cheers!!!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
diabetic
atkins friendly
vegetarian
vegan
low carb
meatless
picnics
quick
marinade
mexican
salsa
pico de gallo
side dish
sauces
hors doeuvres
condiments
appetizers
tomatoes
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- juice of 1 lime
- 1 pinch salt to taste
- 2 each fresh jalapeno or serrano chiles, core & minced fine
- only keep part of the seeds depends on your prefer
- 2 clove garlic chopped, peeled
- 5 large ripe, red tomatoes peeled, not seeded; (abt 2 1/2 lbs)
- 6 scallions with part of green, cut fine
- 1/4 cup fresh cilantro leaves diced
- 1 teaspoon mexican oregano crumbled fine
- 1 medium white onion chopped fine
- Carbohydrate 10.2821666666667 g
- Cholesterol 0 mg
- Fat 0.487728333333333 g
- Fiber 2.8294167290926 g
- Protein 2.06508833333333 g
- Saturated Fat 0.0692358333333333 g
- Serving Size 1 1 Serving (204g)
- Sodium 64.0743333333333 mg
- Sugar 7.45274993757407 g
- Trans Fat 0.131092666666667 g
- Calories 47 calories
With a large sharp knife, chop the chilies very fine. Mince the garlic. Coarsely chop the tomatoes and white onion. Finely chop the scallions and cilantro. Place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chiles a little at a time, tasting, until it is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once. This recipe yields about 5 cups of salsa.
