Ingredients and Weight:
- Roma tomatoes (1 pound)
- White onion (1/2 pound)
- Serrano pepper (1, seeded and minced)
- Cilantro (1/2 cup, chopped)
- Lime juice (1/4 cup)
- Olive oil (2 tablespoons)
- Salt (to taste)
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Dice the tomatoes and onions into small pieces.
- Combine the tomatoes, onions, serrano pepper, cilantro, lime juice, olive oil, and salt in a bowl. Mix well.
- Refrigerate for at least 30 minutes to allow the flavors to blend.
Nutritional Information:
- Calories: 40 per serving
- Fat: 2 grams
- Carbohydrates: 7 grams
- Protein: 1 gram
Dish Characteristics:
- Fresh and zesty
- Mild to medium heat level (depending on the amount of serrano pepper used)
- Perfect as a topping for tacos, burritos, nachos, and quesadillas
User Comments:
- "This pico de gallo is so refreshing and flavorful. I love the balance of sweetness from the tomatoes and heat from the serrano pepper."
- "This recipe is so easy to make and always turns out delicious. I use it as a topping for all my Mexican dishes."
- "I'm not a big fan of spicy food, so I only use a little bit of serrano pepper. It still gives it a nice kick without being overpowering."
Special Precautions and Tips:
- If you don't have any serrano peppers on hand, you can substitute another type of chili pepper, such as a jalapeño or habanero.
- Be sure to use ripe tomatoes for the best flavor.
- To make a larger batch, simply double or triple the ingredients.
