A classic and low-calorie Mexican tomato dip made from fresh and healthy ingredients. Chop tomatoes, onions, jalapeños, season with lime juice and cilantro, and eat with tacos, fajitas, or as a yummy side salad.
A classic and low-calorie Mexican tomato dip made from fresh and healthy ingredients. Chop tomatoes, onions, jalapeños, season with lime juice and cilantro, and eat with tacos, fajitas, or as a yummy side salad.
Ingredients
11.5 OZ / 330 G Roma tomatoes (3 medium)
2 OZ / 60 G white onion
10 SPRIGS cilantro
1.5 OZ / 40 G jalapeño pepper
3 CLOVES garlic
2 TBSP lime juice
0.25 TSP fine sea salt
Directions
Cut tomatoes into quarters. Cut onion into quarters, removing the root end, and set aside 3 of the quarters. Remove cilantro stems and reserve the leaves. Peel garlic and coarsely chop 1 clove.
Remove the stem and seeds from the jalapeño and coarsely chop. We highly recommend using gloves while working with hot peppers.
Add tomatoes, onion, cilantro, jalapeño, the chopped garlic clove, lime juice, and salt to the mixing bowl. Chop for 9 seconds / speed 6.
Scrape Pico de Gallo into a medium bowl and set aside.
