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An authentic Mexican salsa made with tomatoes, onions, and jalapenos. Serve with tacos, nachos, tortilla chips, black beans, refried beans, or fajitas or use as an ingredient in many Mexican recipes. My family uses it as a side in which to dip grilled steak. If you like it hot, then this is for you; this pico is not for the faint of heart. It is very hot, which most people in my circle like. If you don’t like highly spicy dishes, you might might want to try something less spicy or cut down the jalapeno and use a type pepper that is more to your taste.
Ingredients
- 2 tomatoes, diced
- 1 red onion, finely chopped
- 2 jalapeno peppers, seeded and chopped
- 2 sprigs cilantro, finely chopped
- 1 clove garlic, pressed
- ½ small lime, juiced
- 1 teaspoon garlic salt, or to taste
Directions
Step 1
Mix tomato, red onion, jalapeno pepper, cilantro, garlic, and lime juice in a bowl; season with garlic salt and stir.
Step 2
Cover bowl with plastic wrap and refrigerate at least 4 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 20 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium306mg | 13% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C12mg | 59% |
| Calcium12mg | 1% |
| Iron0mg | 1% |
| Potassium168mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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