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    Classic Pico de Gallo

    Dairy Free
    Gluten Free
    Mexican
    Side
    ​

    4 items

    portioner

    15 minutes

    total tid
    Börja laga mat

    Ingredienser

    1 cup finely chopped white onion (about 1 small onion)

    1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

    ¼ cup lime juice

    ¾ teaspoon fine sea salt, more to taste

    1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

    ½ cup finely chopped fresh cilantro (about 1 bunch)

    Instruktioner

    In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

    Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

    For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

    Näring

    Portionsstorlek

    1/2 cup

    Kalorier

    26

    Totalt fett

    0.2 g

    Mättat fett

    0 g

    Omättat fett

    -

    Transfett

    0 g

    Kolesterol

    0 mg

    Natrium

    145.7 mg

    Totala kolhydrater

    6 g

    Kostfiber

    1.5 g

    Totalt socker

    3.3 g

    Protein

    1 g

    4 items

    portioner

    15 minutes

    total tid
    Börja laga mat

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    Ingredienser

    1 cup finely chopped white onion (about 1 small onion)

    1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

    ¼ cup lime juice

    ¾ teaspoon fine sea salt, more to taste

    1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

    ½ cup finely chopped fresh cilantro (about 1 bunch)

    Instruktioner

    1

    In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

    2

    Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

    3

    For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.