Farm-to-Table Pico de Gallo recipe

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Ingredients

4 Roma (plum) tomatoes, diced
1 cup diced onion
1 carrot, peeled and chopped
¼ cup fresh cilantro leaves, or to taste
3 small jalapeno peppers
2 green chile peppers
¼ large poblano chile
1 lime, juiced
1 tablespoon chopped garlic
1 teaspoon sea salt

Nutrition Info

27.1 calories
carbohydrate: 6.2 g
cholesterol: : -
fat: 0.2 g
fiber: 1.4 g
protein: 1 g
saturatedFat: : -
servingSize: -
sodium: 230.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix tomatoes and onion in a bowl.

  2. Process carrot, cilantro, jalapeno peppers, green chile peppers, poblano chile, lime juice, and garlic in a food processor to your preferred texture, add to tomato mixture and stir. Season the mixture with sea salt.

  3. Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

Recipe Yield

8 servings

Recipe Note

Fresh salsa for dipping or spooning.

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