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Kathy's Pico de Gallo

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Kathy's Pico de Gallo






  • 2 large tomatoes, diced
  • 1 onion, diced fine
  • 1 roasted poblano pepper or jalapeno pepper, seeded and diced fine
  • 1 garlic clove, minced
  • 1/4 cup cilantro leaves, chopped
  • Juice of 2 limes
  • 1/4 tsp salt
  • 1/8 tsp pepper


Combine ingredients. Cover and refrigerate until ready to serve.

Note:  To roast a pepper: cut the pepper in half. Remove seeds and veins. Place the pepper cavities face-down on a baking sheet and put under the broiler until skin blackens and bubbles. Remove from oven.  Place pepper in plastic bag or cover. In a few minutes the skin on pepper should be easy to remove.

Serves: 8; Serving size: 1/2 cup


Add anything you can dream of to this basic salsa and enjoy! (Black beans, avocado, jicama, corn, etc.)

Nutrition Analysis

23 Calories
0 g Fat
0 g Saturated Fat
1 g Protein
77 mg Sodium
1 g Dietary Fiber
5 g Carbohydrates
0 mg Cholesterol

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services