Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks