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Pico de gallo

4 x half-litre jars (US pint) 

Course Salsa
Cuisine Mexican
Yield 4 x half-litre jars (US pint)
Calories 8 kcal

Ingredients

  • 1 kg Roma tomatoes (2 lbs)
  • 1 onion (medium)
  • 1 jalapeno peppers (large)
  • 2 tablespoons coriander (aka cilantro. Fresh, washed and chopped)
  • 125 ml lime juice (bottled. 1/2 cup / 4 oz)
  • 1 teaspoon salt ( OR non-bitter, non-clouding salt sub)
Metric - US Customary

Instructions

  1. Get a medium-sized sauce pot.
  2. Wash, core, halve and seed the tomatoes. Chop finely. Add to pot.
  3. Peel the onion, chop finely, add to pot.
  4. Wash, stem, seed and chop the jalapeno finely, add to pot.
  5. Add all remaining ingredients to pot.
  6. Bring to a boil.
  7. Reduce heat to low, and let simmer uncovered for 3 minutes.
  8. Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
  9. Debubble, adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Process in a water bath or steam canner.
  13. Process jars for 15 minutes; increase time as needed for your altitude.