Pico de Gallo
Also known as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Makes about 2 cups
- 2 large ripe tomatoes, finely diced
- 2 garlic cloves, finely chopped
- 1 or more serrano chiles, finely diced, or 1 jalapeño, seeded and diced
- 1/4 cup finely diced white onion
- 2 tablespoons chopped cilantro
- 1/4 teaspoon sea salt
- Juice of 1 lime, or more to taste
Combine the tomatoes with their juices, garlic, chiles, onion, cilantro, and salt in a bowl. Add the lime juice and taste for salt. If the tomatoes aren’t very juicy, add 1 tablespoon water. Let stand 20 minutes or so before serving.
With Chipotle Chile: Omit the fresh chile and stir in 1/2 teaspoon pureed chipotle chile. Increase the amount until it’s as hot as you like it.
Per serving (in 2 cups): 57.7 calories; 0.7g fat; 308.1mg sodium; 477.8mg potassium; 12.2g carbs; 2.6g fiber; 0.6g sugar; 2g protein
- Here are lots more recipes for salsas, chutneys, and relishes.
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