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Nutrition Facts
Serving Size 1 (253g) Recipe makes 2 servings
Calories 58
Calories from Fat 4		(7%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 592mg		24%
Potassium 540mg		15%
Total Carbohydrate 13.8g		4%
	Dietary Fiber 3.2g	12%
	Sugars 7.1g
Protein 2.2g		4%
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El Chico's Salsa Fria

Recipe #185906 | 20 min | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Grimm's Restaurant Tales
Sep 13, 2006

I can't remember if this is a copycat or if I got this from the cook, but I have most of the El Chico recipes from working there and Im almost certain this is authentic. AKA: PICO DE GALLO

SERVES 2 -3 (change servings and units)

Ingredients

3 tablespoons key lime juice
1/2 cup sweet onion, like the texas 1015
2 cups very ripe chopped tomatoes
3 tablespoons fresh jalapenos, minced
1/2 teaspoon sea salt
1/2 teaspoon fresh pepper
2 tablespoons cilantro

Directions

1
Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days.
2
Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.

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Featured Reviews for This Recipe

From: Chef #1343257

On Aug 5, 2009

My family loves this stuff! This is the best pico de gallo recipe I have ever used. We eat it instead of salsa most of the time. Great for parties, too.

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From: Kit_Kat

On May 25, 2009

Wonderful! For years I have coveted Pico de Gallo when ever I have eaten at Mexican restaurants. This actually delivers the deliscious, fresh, clean taste without over powering the tastes of the individual veetables. This is a must if you have a garden. So easy and so deliscious. I love it with nachos and fajitas, but I also love it by itself with chips. Thanks for sharing.

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From: Bayhill

On Jul 12, 2008

Delicious! This quick and easy pico de gallo is so full of flavor. My store didn't have any key limes, so I had to use regular limes. Also, we love cilantro so I increased the amount to 1/4 cup. I have an overabundance of banana peppers in my garden right now so I threw in a couple of those as well. I served this with chicken tacos and my family loved it. Thank you for sharing this fabulous recipe...it is definitely a keeper!

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