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Pico de Gallo

Scott Phillips

Yield: Yields about 1-1/2 cups.

This salsa is best served within an hour.


  • 1/4 cup coarsely chopped white onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 fresh serrano or jalapeño 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


  • 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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