Stir together tomatoes, red onion, cilantro, jalapeño peppers and lime juice in a medium bowl. Season to taste with salt. Cover and refrigerate for at least 1 hour.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This will be your go-to Pico de Gallo to top on fish tacos, nachos or a quesadilla!
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 4 ripe plum tomatoes, seeded and finely chopped | ||
| 1 small red onion, finely chopped | ||
| ½ c. chopped fresh cilantro | ||
| 1 to 2 jalapeño peppers, seeded and finely chopped | ||
| 1 tbsp. fresh lime juice | ||
| Hy-Vee salt, to taste | ||
| Sliced green onions, for garnish | ||
| Hy-Vee Mexicana white corn tortilla chips, for serving |
Things To Grab
- Medium bowl
- Spoon
- Serving bowl
- Covered storage container
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Transfer salsa to a serving bowl. Garnish with green onions, if desired. Store any remaining guacamole in a covered container in refrigerator up to 2 days. Serve with tortilla chips.
Nutrition facts
Servings
5 Calories per serving
2 Tbsp.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 1g
- Protein: 0g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 8%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
Hy-Vee weekly ad from the week of August 14, 2011.