Description
Pico de Gallo has to be one of the easiest salsas or taco toppings you can make. Just dice an onion, and mix with tomatoes, cilantro, and lime. I've left out the jalapeno here, but you can add it in if you like. Typically, fresh tomatoes are used, but you can easily get away with a can of petite diced tomatoes instead
Time
Prep Time:
15 minutes
Rest Time:
3 hours
Total Time:
3 hours
15 minutes
Cost
Total Cost:
Cost per Serving:
$0.16
Ingredients
Serving(s)
- 2 medium Onion
- 2 cup Cilantro, fresh
- 14.5 oz can Diced tomatoes
- 2 tbsp Lime juice
- 1 tsp Salt
Instructions
Cook Mode Off: Prevents screen dimming
- Cut your onions into a fine dice, and add to a medium bowl. Cover with water, and let sit for 10 minutes. This removes the harsh flavors of the raw onion. Drain the water
- Add the rest of the ingredients to the bowl (cilantro, tomatoes, lime, and salt), and mix. Cover, and refrigerate for a few hours before servings, allowing the flavors to combine
Notes
- Pico de gallo is more than just a dip for chips or topping for your tacos and rice bowls. Here it is on top of my salad for lunch
Nutrition Facts
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Total Fat: 0.2g (0 %)
Saturated Fat: 0.0g (0 %)
Polyunsaturated Fat: 0.0g
Monounsaturated Fat: 0.0g
Cholesterol: 0mg (0 %)
Sodium: 233mg (10 %)
Total Carbohydrate: 3.2g (1 %)
Fiber: 0.4g (2 %)
Net Carbs: 2.8g
Total Sugar: 0.9g
Protein: 0.6g (1 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 18mg (1 %)
Iron: 0.31mg (2 %)
Magnesium: 6mg (2 %)
Potassium: 118mg (3 %)
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