Pico de Gallo is a traditional dish and staple in Latin homes and restaurants around the world. It’s eaten alone or as a topping for countless Mexican dishes. Authentic Pico must have tomatoes, green peppers, onions, cilantro and lime. Serve with Fajitas, Loaded Nachos, Carne Asada Fries, Quesadillas or Buffalo Chicken/Turkey Meatballs.
Pico de Gallo
We’ve been making this fresh salsa for decades. It’s still a great appetizer, any time of year but summer tomatoes let the Pico shine. Use vine ripened or smaller grape/cherry tomatoes – the key is to have new fresh ones. Pico de Gallo and Guacamole always show up with Tacos. We make our own Taco Seasoning, it's too easy not too!
Ingredients
- 1 lb. – 4 medium vine ripened tomatoes (cored 417 gr/2 cups chopped) 11 CHO
- ½ cup (60 gr) finely diced red onion 5 CHO
- 3 TBSP (32 gr) seeded and finely diced jalapeño pepper 2 CHO
- 1 TBSP fresh lime juice 0 CHO
- ½ cup (15 gr) finely chopped cilantro 1 CHO
- ½ tsp. salt 0 CHO
- 1/4 tsp. minced garlic (optional) 0 CHO
TOTAL CHO 19 CHO
- TOTAL WEIGHT 530 GRAMS
- 19 CHO DIVIDED BY 530 GRAMS = .035 CHO/GRAM
- 1 TBSP = 12 GRAMS (.035 CHO x 12 GRAMS) .42 CHO/TBSP
- ¼ CUP = 4 TBSP (.42 CHO x 4) 1.68 CHO/1/4 CUP
- 1/4 CUP = 48 GRAMS
Instructions
Core tomatoes (if using larger ones) and dice, otherwise dice grape or cherry tomatoes into.4 or 6 pieces. We use the seeds and juice of the tomato for an accurate CHO; and cherry or grape tomatoes generally do not produce as much liquid. Place tomatoes in serving dish.
I use a ziplock bag to hold the jalapeno after cutting in half lengthwise. Remove white membrane and seeds with a spoon. Also cut off the top near the stem. Once all of that is removed the jalapeno has a nice subtle flavor. If you prefer more heat leave a little membrane and seeds.
- Add diced onion and cilantro, then add fresh lime juice, salt and garlic.
Stir and serve within the hour, room temperature; with Tortilla chips, or tacos.
