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Pico de gallo
4 x half-litre jars (US pint)
Course
Condiments
Cuisine
Mexican
Keyword
Salsa, Tomatoes
Prep Time
1
hour
hour
30
minutes
minutes
Cook Time
15
minutes
minutes
Servings
4
x half-litre jars (US pint)
Calories
8
kcal
Ingredients
1
kg
Roma tomatoes
(2 lbs. Weight after removing seeds.)
1
onion
(medium)
1
jalapeno peppers
(large)
2
tablespoons
coriander
(aka cilantro. Fresh, washed and chopped)
125
ml
lime juice
(bottled. ½ cup / 4 oz)
1
teaspoon
salt
( OR non-bitter, non-clouding salt sub)
Metric
-
US Customary
Instructions
Get a medium-sized sauce pot.
Wash, core, halve and seed the tomatoes. Chop finely. Add to pot.
Peel the onion, chop finely, add to pot.
Wash, stem, seed and chop the jalapeno finely, add to pot.
Add all remaining ingredients to pot.
Bring to a boil.
Reduce heat to low, and let simmer uncovered for 3 minutes.
Ladle sauce into heated jars, leaving 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.
Nutrition
Serving:
4
g
|
Calories:
8
kcal
|
Carbohydrates:
1.8
g
|
Protein:
0.3
g
|
Fat:
0.1
g
|
Sodium:
219
mg
|
Fiber:
0.5
g
|
Sugar:
1
g