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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 147g Recipe makes 2 1/2 cups) The following items or measurements are not included below: 1/2 cup cilantro leaves |
||
| Calories 35 | ||
| Calories from Fat 2 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 323mg | 9% | |
| Total Carbohydrate 8.0g | 2% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 4.3g | ||
| Protein 1.4g | 2% | |
Ingredients
- 4 ripe plum tomatoes, seeded and finely chopped
- 1 small white onion, finely chopped
- 1/2 cup cilantro leaf, chopped (or more to taste!)
- 2-3 jalapeno peppers, seeded and finely chopped
- 1 tablespoon lime juice
- salt
Directions
1
Combine all ingredients; cover and refrigerate for at least an hour.2
This tastes best the same day that it's made, but is okay the next day.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Jackiean
On Jun 23, 2009
Keeper ! Love this stuff... It is the real thing. I serve the jalapeno on the side... DH likes a ton and I don't like too much. I also add about 1 TBS of Olive oil. Otherwise follow exactly. Thanks for sharing it.
From: Charingso
On Jun 13, 2009
Fantastic, I wouldn't change a thing. I've made this a few times now, and shared the recipe with family who loved it. Fresh ingredients are a must - anything canned just isn't quite as good. I'll never buy store bought salsa again. Thanks for a great recipe.
From: Valeria
On May 29, 2009
Cutting up the tomatoes was tedious and messy, especially with my dull knives, but it was worth the effort. I didn't measure the lime juice and I think I added too much, just a word to the wise. I got a jar of jalapeño rounds and just eyeballed a right amount, which turned out okay.
From: Linzi Jordan
On Jun 16, 2008
This recipe takes me back to high school...my boyfriend was Latin and his mother taught me to make her secret recipe pico de gallo...it was amazing! I remember she would make huge batches of it and use them as decoration in her Latin inspired kitchen. Every single time I was at that house there was a pot of Mexican rice on the stove...there for anyone who wanted it; anytime. And for special dinners, we would make homemade tortillas...delicious! Thanks for bringing up such a happy and cherished memory! Oh, since no one here knows her...her secret ingredient was lemon juice instead of lime and lemon pepper...just a tad! Linzi
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