Pico de Gallo is a delicious, easy-to-make, low-cal home-canned salsa that you can have ready to use as a dip at a moment’s notice.
Served with tortilla chips, it’s incredibly morish.
This is a recipe from Ball.
Just 8 calories per 4 tablespoons.
If you wish to double or triple the batch, do the math first on paper.
Jar size choices: Either quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Either water-bath or steam canning
Yield: 4 x half-litre (US pint) jars
Headspace: 2 cm (½ inch)
Processing time: Either size jar 15 minutes
Pico de gallo
- 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.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
- You can use a food processor to do the chopping, or do it by hand with your favourite good old-fashioned kitchen knife, or, you can pass these combined through a food mill with a salsa attachment in place.
- To be clear, you don’t peel the tomato. The super acidity here of all the lime juice takes care of any worry about the peel here.
- Don’t skip the seeding step. If you leave the seeds and the gel sac around them in, you will get a runnier salsa. Also the seeds may add a touch of bitterness to some people’s tastes.
- People often report getting only 3 jars instead of the 4 that Ball suggests you will, so just be mentally prepared for a lower yield.
- Ball HarvestPro Sauce Maker Recipe Guide. 2016. Page 8.
- Added options for using a food processor or doing it manually; added option for salt sub.
Per 4 tablespoons
- 8 calories, 72 mg sodium
Without the salt, or by using a salt sub, the sodium goes down to 1 mg sodium per 4 tablespoons of salsa
* Nutrition info provided by My Fitness Pal