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Meredith Deed’s Pico de Gallo

Cookstr
  • Total Time: Under 1 Hour
  • Skill Level: Easy
  • Cost: Inexpensive
    • Print
    • Recommend

    This is a required accompaniment with Meredith’s Fish Tacos, but don’t limit its use to that. Any grilled item with a little south-of-the-border flair will welcome this on the side. Try grilling tuna with just salt and pepper, and then spoon some of the pico de gallo over.

    Yield: Makes about 2 cups

    INGREDIENTS
    • 1 pound ripe tomatoes, seeded and chopped
    • ½ cup chopped red onions
    • ¼ cup packed chopped fresh cilantro
    • ¼ cup fresh lime juice
    • 2 small cloves garlic, minced
    • 1¼ tablespoons seeded and minced Jalapeño or serrano chiles
    • Kosher salt

    Directions

    Combine the tomatoes, onions, cilantro, lime juice, garlic, and jalapeño in a medium bowl; toss to blend well. Season to taste with salt. Let stand at least 30 minutes at room temperature for the flavors to develop. This is best eaten fresh.


    © 2007 Fred Thompson

    Editor's Note

    Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.

    NUTRITIONAL INFORMATION

    Nutrients per serving (% daily value)

    18kcal (1%)
    109mg (5%)
    4g
    1g
    0g (0%)
    0g
    0g (0%)
    0g
    0g
    0mg (0%)
    2g
    1g
    8mg
    165mg
    26mcg RAE (1%)
    11mg (18%)
    11mg (1%)
    0mg (1%)
    FROM THE KITCHEN OF...

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