Pico de Gallo
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Try my version of pico de gallo - a combination of onions, tomatoes, and cilantro combined with tangy citrus and savory spices. Want something to pair it with? Click here to try my Mexican Chicken and Rice. Enjoy!
Nutrition Facts
Roma tomatoes (100g - large) provide 193 mg of potassium, representing 4% of the daily value (based on 2000 kcals).
Onions contain a phytonutrient called quercetin that possesses antimicrobial properties.
Cilantro contains 53.9 micrograms of vitamin A or ~6% of the daily value for 1 cup.
(All facts sourced from USDA database: https://fdc.nal.usda.gov/)
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Pico de Gallo
Serves 5 | Makes 20 ounces
Ingredients:
2 large Roma tomatoes
3/4 cup white onion (133 g)
1 jalapeño
1/2 cup cilantro (20 g)
Juice of 1/2 lime
1 tbsp distilled vinegar
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Directions:
Dice tomatoes, cube onions, and add to a large bowl.
Mince cilantro and jalapeño and add to bowl. Exclude seeds for less heat.
Squeeze lime juice and add vinegar to the ingredients.
Sprinkle seasonings and thoroughly mix all ingredients until well incorporated.
Notes
Store in the fridge for up to a week. Tomatoes and onions will turn soggy if stored longer.
Exclude jalapeño seeds or jalapeno for less or no heat.
