Pico de Gallo

Ingredients

• 1/2 cup Red Onion (small dice, milder and sweeter than white onion)
• 1 piece Jalapeño Pepper (seeded for less heat, small dice)
• 2 pieces Tomato (medium ripe tomatoes, diced; seeds optional)
• 1 piece Lime (freshly squeezed juice)
• 1/4 cup Fresh Cilantro (chopped)
• 1/2 tsp Salt (to taste)

Instructions

1. Dice the Red Onion

   Using a very sharp knife, finely dice the red onion into small, uniform pieces.

   Time: PT3M

2. Prepare the Jalapeño

   Slice the jalapeño lengthwise, remove seeds if you prefer less heat, then dice it finely.

   Time: PT2M

3. Dice the Tomatoes

   Core the tomatoes and dice them into bite‑size cubes. If you want a less watery salsa, scoop out the seeds and excess juice.

   Time: PT4M

4. Combine the Vegetables

   Place the diced onion, jalapeño, and tomatoes into a mixing bowl.

   Time: PT1M

5. Season the Salsa

   Sprinkle the salt over the mixture, squeeze the juice of one lime, and add the chopped cilantro.

   Time: PT2M

6. Final Mix

   Stir everything together until evenly combined.

   Time: PT1M

Nutrition Facts

Calories

20

Protein

0.5g

Carbohydrates

4g

Fat

0g

Fiber

1g