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Chef Scott's Pico de Gallo Recipe

Recipe by: Scott Fortin

"Tomatoes, cilantro, and spices in perfect harmony!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In1 h 30 m
  • 1Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.
Ingredients
  • 25 servings
  • 51 cals
  • 7 tomatoes, cut into 1/4-inch dice
  • 1 large red onion, cut into 1/4-inch dice
  • 2 cups chopped fresh cilantro
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons lime juice
  • 1/2 cup distilled white vinegar
  • 1/2 cup vegetable oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    51
    3%
  • Fat:
    4.5
    7%
  • Carbs:
    2.8
    < 1%
  • Protein:
    0.6
    1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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