Pico de Gallo is a quick and easy Mexican appetizer or side dish made with raw tomatoes, onions, garlic, cilantro, and lime. Faux corn chips are a grain-free alternative to corn chips and are made with bell peppers.
Combine diced tomatoes, onions, and minced garlic in a large bowl.
Slice jalapeños in half. Scrape out the seeds and white membranes. Finely chop and add to the tomato mixture. Add half or some of the seeds to the mixing bowl if you like a hot sauce.
Swish the cilantro in a bowl of cold water to clean. Remove from water and pat dry with paper towels. Roughly chop the leaves; add to the mixing bowl.
Slice limes in half and squeeze the juice into the bowl of chopped veggies. Add a half teaspoon of salt and taste. Add a little more salt and lime juice if desired. Toss it all together.
Cover the bowl and let sit for about two hours or overnight for flavors to blend.
Adust seasonings (salt and lime juice) before serving.
FOR THE FAUX CORN CHIPS
Wash the peppers and slice each one in half. Scoop out the white membranes and seeds.
Slice each quarter lengthwise and then crosswise to make your "chips."
Serve with Pico de Gallo.
Notes
NOTE: I try to use plum tomatoes because they have more pulp and less juice, but use the freshest tomatoes you can find.
Nutrition Facts
Pico de Gallo with Faux Corn Chips
Amount per Serving
Calories
30.8
% Daily Value*
Total Fat
0.3
g
0
%
Saturated Fat
0.1
g
1
%
Sodium
151.1
mg
7
%
Potassium
277.4
mg
8
%
Carbohydrates
7.3
g
2
%
Fiber
2.2
g
9
%
Sugar
3.6
g
4
%
Protein
1.3
g
3
%
Net Carbohydrates
5.1
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
30.8
Net Carbohydrates
5.1
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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