HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA)
Pico de Gallo is a fresh tomato salsa popular in Mexico. Use ripe tomatoes for this. Not all tomatoes are created equal. When choosing tomatoes, look for tomatoes that are deeply colored and firm, with a little give. If they don't smell like anything, skip them. They should smell like a tomato - sweet and woody.
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 20m
Yield Makes 8 servings or about 3 cups
Number Of Ingredients 6
Steps:
- Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt - start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.
- After this time, stir the salsa - making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.
- Store up to 3 days in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1/4 cup, Calories 33, Protein 1 g, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg
AUTHENTIC PICO DE GALLO
Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
- Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TEXAS BEST PICO DE GALLO
In Texas and Mexico, this is known as pico de gallo, but in Central America it's known as Chismol. It's best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.
Provided by PanNan
Categories Mexican
Time 20m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
- Drain if too juicy.
- Chill and serve.
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