I LOVE pico de gallo. It’s the bruschetta of Mexico and the flavour is incredible on tacos, chips, in burritos, etc. The key to a really good pico de gallo is to use ripe, firm roma tomatoes and to chop everything very small and mostly the same size so you get an even distribution of tomato-onion-serrano-cilantro with every bite. This recipe is super easy to prepare and a great side dish or snack!
To Prepare:
Finely chop all the ingredients (onion, tomato, cilantro, and serrano pepper) evenly so there is a good distribution of ingredients with every bite.
Add the salt and lime juice and stir to combine. Let it sit for 15 – 30 minutes before serving so the ingredients have time to mingle.
Enjoy!
Pico de Gallo | Fresh Salsa
Pico de Gallo is the ultimate fresh, easy, and flavourful salsa/dip. The key to this recipe is fresh, ripe ingredients and chopping everything the same size. This recipe is super easy to prepare and a great side dish or snack!
Ingredients
- 3 medium roma tomatoes seeded and chopped finely
- ⅓ medium white onion chopped finely
- ½ – 1 serrano pepper seeded if desired and minced
- 1 lime juiced
- ¾ tsp fine sea salt
- 1 small handful cilantro half the stems removed and finely chopped
Directions
- Finely chop all the ingredients (onion, tomato, cilantro, and serrano pepper) evenly so there is a good distribution of ingredients with every bite.
- Add the salt and lime juice and stir to combine. Let it sit for 15 – 30 minutes before serving so the ingredients have time to mingle.
- Enjoy!
Notes
No Waste: Save the stems from the cilantro and tie them together to let them simmer in rice or a broth for extra flavour and less waste! Save the tomato “guts” and use them in rice or freeze them for another day and add to a sauce.
Nutrition Per Serving: Calories 24 kcal | Carbohydrates 5.5 g | Protein 1 g | Fat 0.2 g | Sodium 447 mg | Potassium 255 mg | Fiber 1.4 g | VitaminA 43 μg | Calcium: 14.3 mg | Iron: 0.3 mg | Copper 0.1 mg
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