Diana Kennedy's Pico de Gallo
Recipe for simple fresh tomato salsa, or pico de gallo, made with colorful heirloom tomatoes, onion, spices, olive oil, and lime juice.
Ingredients
- 2 large heirloom tomatoes preferably different colors
- 1 small green chile pepper such as jalapeno or serrano (my fave and a bit hotter), finely chopped
- ¼ cup (40 g) finely chopped white onion
- Salt to taste - start with 1/4 teaspoon
- ¼ teaspoon ground cumin
- Juice of 1 lime
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (15 g) chopped fresh cilantro
Instructions
- Slice the tomatoes into small bite-sized pieces.
- Put tomatoes into a bowl along with the rest of the ingredients and gently stir together, tasting for salt or acidity from the lime juice.
Notes
- The salsa will keep for 48 hours in the refrigerator.
Nutrition
Calories: 21kcalCarbohydrates: 2gProtein: 0.4gFat: 1gSodium: 2mgFiber: 1gSugar: 1g
