Pico de Gallo (Salsa Fresca)

• servings: 2 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

¾ pound ripe tomatoes (diced (about 1½ cups))

½ teaspoon kosher salt

¼ cup white onion (diced)

1 serrano pepper (or jalapeño pepper, minced (for less heat, remove the seeds and membranes))

⠓ cup finely chopped fresh cilantro leaves

1 tablespoon freshly squeezed lime juice (from 1 lime)

Directions

Drain

Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-sized fine-mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.

Combine

In a medium bowl, combine the drained tomatoes, onion, pepper, cilantro, and lime juice. Mix gently and season to taste with salt and lime juice.

Nutrition

• Calories: 42 kcal
• Total Fat: 0.4 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.3 g
• Sodium: 592 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 2 g