Ace Pico de Gallo (fresh salsa, med-hot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 8.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 119.6 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
View full nutritional breakdown of Ace Pico de Gallo (fresh salsa, med-hot) calories by ingredient
Introduction
If you get used to fresh pico de gallo, it is hard to go back to store bought salsa. This is a party-sized recipe and can be halved easily. If you get used to fresh pico de gallo, it is hard to go back to store bought salsa. This is a party-sized recipe and can be halved easily.Number of Servings: 40
Ingredients
-
6 cups of fresh, ripe tomatoes, chopped
4 jalapeno peppers, seeds removed, finely chopped
8 large scallions, thinly sliced. Include the greens!
1/4 to 1/2 cup chopped, fresh cilantro leaves (substitute fresh flat leaved Italian parsley if you don't like cilantro)
1 tsp garlic powder (or 3 to 4 tsp minced fresh garlic)
1 to 2 tsp salt (sea salt or table salt)
1/2 tsp black pepper
Juice of 1 lime or 1 lemon
Tips
I have also used 2 packets of True Lemon crystallized lemon powder in place of the lime. This worked very well BUT didn't taste right until the flavors had time to blend.
Directions
Stir all the ingredients together. Refrigerate. You can eat it right away, but it tastes best after the flavors have blended for a few hours. Serve with tortilla chips.
Unlike store-bought salsas, fresh pico de gallo will have a fair amount of thin juice in the bowl because of the juice from the tomatoes. But, don't remove the juice and seeds from the tomatoes before making the salsa. That really robs the salsa of a lot of flavor. Instead, if you want to remove the juice, let the salsa marinate in the juices in the refrigerator, and just drain off the excess liquid when you put it in the serving dish.
Serving Size: Makes 40 servings, 2-3 tablespoons per serving
Unlike store-bought salsas, fresh pico de gallo will have a fair amount of thin juice in the bowl because of the juice from the tomatoes. But, don't remove the juice and seeds from the tomatoes before making the salsa. That really robs the salsa of a lot of flavor. Instead, if you want to remove the juice, let the salsa marinate in the juices in the refrigerator, and just drain off the excess liquid when you put it in the serving dish.
Serving Size: Makes 40 servings, 2-3 tablespoons per serving