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Recipe

Pico de Gallo

Scott Phillips

Yield: Yields about 1-1/2 cups.

This salsa is best served within an hour.

Ingredients

  • 1/4 cup coarsely chopped white onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 fresh serrano or jalapeƱo chiles, cored, seeded, and coarsely chopped
  • 1-1/2 ripe medium tomatoes, finely chopped
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 15
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 200
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 0

Preparation

  • Put the onion, cilantro, and chiles in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in the tomatoes. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with the taco recipe of your choice.

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