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Pico de Gallo

Pico de Gallo - serve it at room temperature when you're watching the big game or on movie night. Love a fresh salsa!
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 63kcal
Author Deb Clark

Ingredients

  • 4 cups tomatoes diced
  • 3 cups onions diced
  • 1 bunch cilantro finely chopped, stems and all!
  • 2-4 tbsp jalapeños chopped
  • 1 tbsp olive oil
  • 2 tbsp limes juice, can substitute with lemon
  • 1 tbps balsamic vinegar
  • ½ tsp salt

Instructions

  • Chop the tomatoes, onions into a very small dice, chop the cilantro - including the stems very fine. I use the stems as well as the leaves because there is so much flavor in them.
  • Chop the jalapenos & put the veggies in a large bowl.
  • Add the olive oil, lime juice, balsamic vinegar & salt. Be light on the salt, since you will probably be serving this with chips, it's easy to over salt.

Nutrition

Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 160mg | Potassium: 322mg | Fiber: 2g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 20.5mg | Calcium: 51mg | Iron: 1.3mg