Ingredients for Salsa Pico De Gallo
- Tomatoes And Green Chilies
- Roma Tomatoes
- Green Onions
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- Salt to taste
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How to Make Salsa Pico De Gallo
- Finely chop the onion, tomatoes, cilantro, and jalapeño. (If using a food processor, pulse gently to avoid over-processing and losing texture.)
- In a medium bowl, combine the chopped tomatoes, onion, cilantro, jalapeño, lime juice, and Ro-Tel.
- Gently stir in the salt to taste.
- For a smoother salsa, use a food processor and pulse until you reach your desired consistency. Be careful not to over-process.
- Refrigerate for at least 2 hours to allow the flavors to meld. For even better flavor, chill overnight!
- Serve with your favorite tortilla chips, tacos, burritos, or as a topping for grilled meats and fish. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
9g
Fat
0g
Carbs
2g