mexicansalad· 4 servings
≈18 kkal · P 0.7g · L 0.1g · KH 3.5g (per recipe, TKPI estimate)
Salsa Segar
MBG-eligible
Pico de Gallo
Ingredients
- 3 medium ripe tomatoes, diced
- 1/2 medium white onion, finely chopped
- 1-2 jalapeño peppers, seeded and minced
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
Instructions
- 1Wash and dice the tomatoes, then place them in a mixing bowl.
- 2Add the finely chopped onion, minced jalapeño, and minced garlic to the bowl.
- 3Stir in the chopped cilantro, ensuring even distribution.
- 4Season the mixture with sea salt, black pepper, and freshly squeezed lime juice.
- 5Toss all ingredients gently until the salsa is evenly coated.
- 6Let the pico de gallo rest for 10–15 minutes at room temperature before serving to allow flavors to meld.
Source: llm-generated