Yield: Yields 1-3/4 cup.

Because the piquancy of fresh jalapeños can vary, I like to add some jarred pickled jalapeños for a little more oomph and a tanginess that goes well with the pork.

Ingredients

1-1/2 cups seeded and finely diced ripe tomato (about 2 medium)
1/3 cup chopped fresh cilantro
3 Tbs. extra-virgin olive oil
3 Tbs. finely diced red onion
1 fresh jalapeno, cored, seeded, and minced
1 Tbs. finely chopped pickled jalapeno slices; more to taste
1-1/2 Tbs. freshly squeezed lime juice; more to taste
1 tsp. finely grated lightly packed lime zest
Kosher salt

Nutritional Sample Size per 1 Tbs.
Calories (kcal) : 15
Fat Calories (kcal): 15
Fat (g): 1.5
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 1
Cholesterol (mg): 0
Sodium (mg): 50
Carbohydrates (g): 1
Fiber (g): 0
Protein (g): 0

Preparation

In a large bowl, mix the tomato, cilantro, oil, onion, fresh and pickled jalapeños, lime juice, lime zest, and 1 tsp. salt. Season to taste with more pickled jalapeño, lime juice, and salt. Let sit at room temperature while you grill-roast the pork.

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Reviews (3 reviews)

King Bob | 05/24/2017
This is what I'm trying to for my Genius Hour
Cocodrie | 07/06/2012
Try this salsa. It's really terrific!
tamalemolly | 10/05/2008
Almost like pico de gallo but the lime and lime zest are great additions. My local Hispanic friends are crazy for it.

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