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.
Original recipe makes 6 servings
Ingredients
2 tomatoes, diced
1 red onion, finely chopped
2 jalapeno peppers, seeded and chopped
2 sprigs cilantro, finely chopped
1 clove garlic, pressed
1/2 small lime, juiced
1 teaspoon garlic salt, or to taste
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PREP
20 mins
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READY IN
4 hrs 20 mins
Directions
- Mix tomato, red onion, jalapeno pepper, cilantro, garlic, and lime juice in a bowl; season with garlic salt and stir.
- Cover bowl with plastic wrap and refrigerate at least 4 hours.
Nutrition
Calories: 20 kcal
Carbohydrates: 4.7 g
Cholesterol: 0 mg
Fat: 0.2 g
Fiber: 1.1 g
Protein: 0.8 g
Sodium: 306 mg
