Pico de Gallo

Ingredients

  • 1/4 medium red onion
  • 1   jalapeño pepper, stemmed
  • 2   garlic cloves, peeled
  • 1   lime, juiced
  • 1/2 cup (125 mL) loosely packed fresh cilantro leaves
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) grape tomatoes, divided
  •  Tortilla chips (optional)

Directions

  1. Cut the onion quarter into chunks. Cut the jalapeño crosswise into thirds. Combine the onion, jalapeño, garlic, lime juice, cilantro, and salt in Manual Food Processor; pump the handle until coarsely chopped. 

  2. Add half of the tomatoes; pump the handle until coarsely chopped, removing the lid and scraping down the sides of the bowl as necessary. Add the remaining tomatoes; pump the handle to chop to your desired consistency. Serve with tortilla chips, if desired. 

Yield:

  • 2 1/2 cups/625 mL salsa
    10  servings of 1/4 cup/50 mL salsa, excluding optional ingredient

Nutrients per serving:

Calories 350, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 800 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 6 g, Protein 18 g

 

Cook's Tips:

If salsa is watery from the tomatoes, simply drain in a small Stainless Mesh Colander to remove excess liquid prior to serving. 

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