DTDinner Table

Pico de Gallo

personal recipe · Prep 45 minutes · Cook 0 minutes (no-cook)

Per serving: 12 cal · 0.5 g protein · 3 g carbs 0

servings
  • 16 lb Roma tomatoes (≈7.3 kg) - diced
  • 3 lb white or yellow onion (≈1.4 kg) - finely diced
  • 6 bunches fresh cilantro - chopped
  • 8-12 jalapenos - about 3/4 to 1 lb, finely diced
  • 2 cups lime juice (≈480 mL)
  • ¼ cup salt (≈72 g) - then adjust to taste

Instructions

  1. Dice the tomatoes and onions into small, even pieces.
  2. Finely chop the cilantro.
  3. Remove the jalapeno seeds and membranes for a milder pico, or leave some in for additional heat. Finely dice the jalapenos.
  4. Combine the tomatoes, onion, cilantro, and jalapenos in a large mixing container.
  5. Add the lime juice and salt.
  6. Mix thoroughly and taste. Adjust the lime juice and salt as needed.
  7. Refrigerate until service.
  8. Stir before serving and drain excess liquid if necessary.