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Fresh Salsa (Pico de Gallo)
A simple summer recipe, this fresh salsa is adapted to a colder climate and uses dried pepper flakes rather than fresh hot peppers.
Course
Appetizer, Side Dish, Sides, Summer
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Resting Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
16
kcal
Author
Alexandra Daum
Ingredients
500
grams
fresh tomatoes
½
medium
red onion
Small
handful
fresh parsley
or cilantro (coriander), leaves only
1
tablespoon
fresh oregano leaves
Juice
1
lemon
~3 tablespoons
½
teaspoon
chili flakes
or a fresh hot pepper
½
teaspoon
sea salt
to taste
½
teaspoon
black pepper
to taste
Metric
-
American
Instructions
Finely chop the tomatoes, onion, and herbs, and add to a mixing bowl. Top with the lemon juice and spices, then mix well to combine.
500 grams fresh tomatoes,
1/2 medium red onion,
Small handful fresh parsley,
1 tablespoon fresh oregano leaves,
Juice 1 lemon,
1/2 teaspoon chili flakes,
1/2 teaspoon sea salt,
1/2 teaspoon black pepper
Cover and set aside to rest for at least 30 minutes, or up to two hours at room temperature. Serve at room temperature.
The salsa can be stored in a sealed container in the refrigerator for up to three days but is best served the day it's made.
Nutrition
Serving:
1
|
Calories:
16
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.03
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.03
g
|
Sodium:
153
mg
|
Potassium:
170
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
570
IU
|
Vitamin C:
9
mg
|
Calcium:
19
mg
|
Iron:
0.5
mg