Chef Scott's Pico de Gallo recipe

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Ingredients

7 tomatoes, cut into 1/4-inch dice
1 large red onion, cut into 1/4-inch dice
2 cups chopped fresh cilantro
2 jalapeno peppers, seeded and minced
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon minced garlic
2 tablespoons lime juice
½ cup distilled white vinegar
½ cup vegetable oil

Nutrition Info

51.1 calories
carbohydrate: 2.8 g
cholesterol: : -
fat: 4.5 g
fiber: 0.8 g
protein: 0.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 562.3 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.

Recipe Yield

3 quarts

Recipe Note

Tomatoes, cilantro, and spices in perfect harmony!

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