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Mexican salsa (Pico de gallo)

9-Mar-2015

There are two versions of Mexican salsa, the cooked and the raw one. Being that they are quite delicious, we decided to share the recipe for both of them, and the one you are watching now is for the raw version. This delicious and refreshing salad is one of the most popular Mexican preparations and it is best served with tortilla chips and as a filling for some state-of-the-art tortillas.

Ingredients[ ounces / grams ]
230gtomatoes
45gspring onions
1serrano chili
15glime juice
40 leavescilantro (3g)
⅛ tspsalt (0.5g)
8oztomatoes
1.5ozspring onions
1serrano chili
1 tbsplime juice
40 leavescilantro
⅛ tspsalt
Instructions
  1. Cut the tomatoes in half and scoop the seeds out with a spoon.
  2. Slice the tomatoes and dice them to the size of your preference.
  3. Juice the lime and finely dice the onions, the chilli and the coriander.
  4. Place all the ingredients into a bowl and mix them properly to complete the salsa. To obtain a superb salsa, it is best to make it anywhere from 30 minutes to two hours before serving it so that the flavours have the time to properly blend.
Substitutions and Tips
  • Feel free to use your favorite variety of chili for this dish.
  • The tomatoes should be weighted after the seeds have been removed.
Yield, Times and Info
Makes: 300g - 10.5oz - (3 servings)
Preparation Time: 10m
Nutritional Info
Serving Size: 100g       Calories: 22kcal       Carbohydrate: 5g       Sugar: 2.8g       Fiber: 1.3g       Fat: 0.2g       Unsaturated Fat: 0.2g       Protein: 1g       Sodium: 132mg       Water: 93g      
Caloric Ratio
82% Carbs
8% Fats
10% Proteins

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Categories: Appetisers and Snacks, Raw food Tags: Gluten-Free, Mexican cuisine, Sauce

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