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Description
One of the easiest salsas of all to make, pico de gallo is nothing more than fresh and juicy tomatoes; crisp onions and chilies; and lime, cilantro, and salt to make the flavors sing. The recipe (the name translates as “rooster’s beak”) is also known as salsa fresca, salsa cruda, or salsa a la bandera — the latter since it depicts the colors of the Mexican flag. Set out a big bowlful to scoop with tortilla chips, and spoon the salsa generously over tacos, quesadillas, tostadas, eggs, chicken, and steak. Not a fan of heat? Use half the serrano chili, or omit it all together for a milder version. The recipe, which makes 3 1/4 cups, is a Yummly original created by Ericka Sanchez.
Ingredients
- 3 Roma tomatoes
- 1 small white onion
- 1 jalapeño chili
- 1 serrano chili (optional)
- 1/3 cup chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- 1/2 tsp. salt
- tortilla chips (optional, for serving)
Directions
- Chop enough tomatoes to make 2 cups, and chop onion to make 1 cup. Transfer ingredients to a medium bowl. Cut jalapeño chili (and serrano chili, if using) in half lengthwise and scrape out seeds and membrane, using the tip of a small knife. Finely chop chilies. Chop cilantro.
- Add chilies, cilantro, lime juice, and salt to the bowl with tomatoes and onion and stir to combine. Serve salsa with tortilla chips if you like. Chill any leftovers airtight up to 1 day and spoon off extra liquid before serving.
NutritionView More
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Calories20Calories from Fat4.5 |
% DAILY VALUE |
Total Fat0.5g1% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium105mg4% |
Potassium65mg2% |
Protein0g |
Calories from Fat4.5 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber<1g2% |
Sugars<1g |
Vitamin A4% |
Vitamin C8% |
Calcium2% |
Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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