Texas Best Pico de Gallo

20 mins (prep 20)
12 ingredients
1 servings
Best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.

Categories:  technique , 3-steps-or-less , north-american , low-sat.-fat , mexican , quick , no-cook , appetizer , low-carb , low-sodium , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , <-30-mins , dip , easy , number-of-servings , healthy-2 ,
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Serving Size (14.0 g)
Servings 1
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.0mg 0.0%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.0mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped sweet onions, firm, fresh tomatoes, jalapeno peppers, chopped cilantro