1/1 Photo of Pico De Gallo
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- 1Peel and mince the garlic; Combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color dont let it brown; For a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic).
- 2Wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa); Wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
- 3Wash the peppers, and remove the stems; Chop the onion, peppers (with seeds and veins), and cilantro and add to the bowl.
- 4NOTE: The previous step will make a chunky salsa, or Pico de Gallo, and is the recipe I usually make (and most people prefer it); If you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
- 5Strain the canned tomatoes to remove most of the water; If you dont have petite diced canned tomatoes, then dice these; Add them to the bowl.
- 6Add the sautéed garlic to the bowl.
- 7Slice the lime in half and squeeze the juice from both halves into the bowl.
- 8Add the vinegar.
- 9Add 1 Tbsp of the salt, and reserve the other.
- 10Mix well with wooden spoons and salt to taste (test by dipping with tortilla chips); The canned tomatoes contain salt and the Roma Tomatoes vary in sweetness, so this may cause variation in the right amount of salt.
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Nutritional Facts for Pico De Gallo
Serving Size: 1 (70 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 20.2
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 385.3 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 0.9 g
- Sugars 2.3 g
- Protein 0.6 g