Best Pico De Gallo With Lemon Zest Pico De Gallo Con Limón Amarillo Recipes

PICO DE GALLO

Pico de Gallo image

This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

6 plum tomatoes, chopped
1 small onion, finely chopped
1/2 cup chopped fresh cilantro
1 to 2 jalapeno pepper, seeded and finely chopped
3 tablespoons lime juice (about 1 lime)
1 tablespoon cilantro stems, finely chopped
1 garlic clove, minced
1/4 teaspoon salt

Steps:

In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PICO DE GALLO WITH LEMON ZEST (PICO DE GALLO CON LIMóN AMARILLO)

Pico de Gallo with Lemon Zest (Pico de gallo con limón amarillo) image

Provided by Roberto Santibañez

Categories Condiment/Spread Onion Tomato No-Cook Vegetarian Quick & Easy Cinco de Mayo Hot Pepper Vegan Cilantro Lemon Juice Chile Pepper

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups diced seeded tomatoes
1/3 cup finely chopped red onion
Heaping 1/4 cup chopped cilantro
2 teaspoons finely grated lemon zest
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste
1 1/2 tablespoons finely chopped fresh serrano or jalapeño chiles (including seeds), or more to taste
1 1/2 teaspoons kosher salt

Steps:

Combine all the ingredients in a large bowl and stir thoroughly to distribute the ingredients well. Season to taste with more chile, lemon juice, or salt, if you want. I like to let the salsa sit for at least 30 minutes before serving.