Dinner at the Zoo · by Sara Welch★ 5.0 (16)
Pico de Gallo Recipe
NUTRITION · PER SERVING11M COOK
CAL 1%·PRO 2%
CARBS 6G88% OF CAL
1G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salsa made from chopped tomatoes, onion, jalapeño, garlic, cilantro, and lime. Perfect as a topping for tacos and burritos or as a dip with tortilla chips.
condimentmexicandairy freegluten freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 cups diced roma tomatoes (cored and seeded)
- 1/3 cup finely chopped red onion
- 1 jalapeno (seeds and ribs removed, then minced)
- 1/4 teaspoon minced garlic
- 1/3 cup chopped cilantro leaves
- the juice of one lime
- salt to taste
At a glance
PER SERVING · TIME 11M
CAL 1%·PRO 2%
CARBS 6G88% OF CAL
1G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1m
- Sodium
- 195mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 15mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.