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Salsa Pico de Gallo with Chile

  • Prep 10 min
  • Total 10 min
  • Servings 12
  • Save
    694
  • Pinterest
    20
  • Print
    65
  • Email
    4
  • Facebook
    5

Turn out a Mexico-inspired appetizer in 10 minutes! MORE + LESS -

Ingredients

4
medium tomatoes, chopped (3 cups)
1
serrano or jalapeño 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

Steps

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  • 1
    In medium bowl, mix all ingredients except tortilla chips until blended.
  • 2
    Cover and refrigerate until serving time. Serve with tortilla chips.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving
Calories
10
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
100mg
4%
Potassium
100mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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