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Pico de Gallo

Pico de Gallo Recipe

Yields about 1-1/2 cups.

To learn more, read:
Barbecuing Northern Mexico Style
by James Peyton
from Fine Cooking
Issue 64
Last Edit Date: 6/15/2011 11:51:51 AM

This salsa is best served within an hour.

more about:

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

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.

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

Photo: Scott Phillips

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