Small Batch of Pico de Gallo
User Reviews
5
Small Batch of Pico de Gallo
Description
The recipe yields a modest amount of Pico de Gallo by finely chopping Roma tomato, onion, jalapeño, and cilantro. Lime juice adds brightness and acidity, while salt enhances the flavors. Preparation can be done by hand or using an immersion blender chopper for desired texture, with care taken not to over-process the mixture to avoid turning it into a puree.
The jalapeño contributes heat, which can be moderated by removing seeds before cooking. The salsa offers a crisp and fresh texture that complements tacos, grilled meats, or chips. The cilantro brings herbal notes, and the lime juice balances the overall taste by adding tanginess.
Adjusting the amount of tomato and cilantro allows customization of texture and intensity of herbal flavor. It is best served fresh to preserve the crunch and bright taste.
Ingredients
- 1 Roma tomato
- 1/4 onion medium
- 1/2 jalapeño *
- 1/2 cup cilantro loosely packed
- lime juice about 1 1/2 teaspoon juice, juice from 1/4 lime
- salt
Instructions
With Immersion Blender Chopper
- Very roughly chop tomato, onion, jalapeño, and cilantro. Place jalapeño, cilantro, and onion in the chopper first. Add tomato and lime juice over the top and process until pieces reach desired size. Be careful not to over-process the mixture, as you can easily liquify the tomatoes if you're not careful. Add salt to taste if desired.
By Hand
- Finely chop tomato, onion, jalapeño, and cilantro. Combine in a small bowl and squeeze lime over the top. Stir everything together. Add salt to taste if desired.
Notes
- Remove jalapeño seeds to reduce the spiciness if desired.
- For a less herbal flavor, decrease cilantro and add an extra half Roma tomato.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Calories | 10kcal | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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