Salsa Pico de Gallo with Chile

Salsa Pico de Gallo with Chile

Turn out a Mexico-inspired appetizer in 10 minutes!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

12

servings

4
medium tomatoes, chopped (3 cups)
1
serrano or jalapeƱo chile, seeded, finely chopped
1
tablespoon finely chopped onion
1
tablespoon chopped fresh cilantro
1
teaspoon fresh lime juice
1/2
teaspoon salt
Tortilla chips, as desired
  1. In medium bowl, mix all ingredients except tortilla chips until blended.
  2. Cover and refrigerate until serving time. Serve with tortilla chips.
Makes 12 servings (1/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Serrano chiles are usually about 2 inches long and 1/2 inch wide. They are narrow in shape with a slight pointed or rounded top. Their flavor varies from hot to very hot.
Keep cilantro fresh by immersing the stems in water. Cover the leaves with plastic wrap and refrigerate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 10
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 100mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.