PICO DE GALLO

Pico de Gallo image

This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang) adds a twist on a traditional pico de gallo. Serve alongside a carne asada taco, or pair with tortilla chips for a truly delicious weeknight meal.

Provided by Sam Sifton

Time 5m

Number Of Ingredients 7

Ingredients

1/2 red onion, peeled and chopped into small dice
1/2 bunch cilantro, leaves and stems, chopped roughly
3 scallions, white and green parts, sliced thinly
5 medium tomatoes, cored and chopped into small dice
1 heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)
1 tablespoon kosher salt
Juice of 1 lime

Steps:

In a large, nonreactive bowl, add all the ingredients and stir to combine. Adjust seasoning to taste. Serve with carne asada and grilled tortillas. Serve remainder with tortilla chips.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 961 milligrams, Sugar 11 grams

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