Pico de Gallo

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

1 lb Roma tomatoes (3-4 medium), or garden tomatoes, diced)

1/2 medium white onion (1 cup chopped), or yellow onion or red onion)

1 jalapeno pepper (seeded and finely minced (optional)

1/2 cup cilantro (chopped)

2 Tbsp lime juice (from 1 lime)

1/2 tsp salt (or to taste)

1/8 tsp black pepper

Instructions

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.

Notes

The Secret to the Best Pico de Gallo

Have you ever wondered how to make your Pico de Gallo taste restaurant quality and more authentic? This family secret comes from Blanca Villasenor who also shared her authentic Ceviche recipe.

The key to a traditional pico de gallo is in letting it rest. Combine all of the ingredients, cover and refrigerate for a day. The tomatoes will juice up and the flavors will meld in the fridge so every bite is flavor-packed.

Nutrition

• Calories: 20 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Sodium: 199 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 1 g