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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!

Course Appetizer, Side Dish
Cuisine Mexican
Keyword Cilantro, Jalapeno, Lime, Onions, Tomatoes

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

  1. 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.

  2. 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.

  3. Add diced onion and cilantro, then add fresh lime juice, salt and garlic.

  4. Stir and serve within the hour, room temperature; with Tortilla chips, or tacos.