This is a delicious, easy-to-make, low-cal 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.
The recipe
If you wish to double or triple the batch, do the math first on paper.
Jar size choices: Either quarter-litre (1/2 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 (1/2 inch)
Processing time: Either size jar 15 minutes
Pico de gallo
4 x half-litre jars (US pint)
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)
Instructions
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Get a medium-sized sauce pot.
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Wash, core, halve and seed the tomatoes. Chop finely. Add to pot.
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Peel the onion, chop finely, add to pot.
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Wash, stem, seed and chop the jalapeno finely, add to pot.
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Add all remaining ingredients to pot.
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Bring to a boil.
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Reduce heat to low, and let simmer uncovered for 3 minutes.
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Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process jars for 15 minutes; increase time as needed for your altitude.
Reference information
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.
Recipe notes
- 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.
Prepared salsa, ready to can
Recipe source
- Ball HarvestPro Sauce Maker Recipe Guide. 2016. Page 8.
Modifications:
- Added options for using a food processor or doing it manually; added option for salt sub.
Nutrition information
Regular version
Per 4 tablespoons
- 8 calories, 72 mg sodium
Salt-free version
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
Hi, in your recipe for Chicken Wing Sauce, in the recipe notes you say that instead of using 3 kg of Roma tomatoes, you can use 2 1/2 litres of store bought canned and crushed tomatoes. For this Pico recipe, that requires 1 kg of Roma tomatoes, can I triple it and instead use 2 1/2 litres of store bought canned and crushed tomatoes?
I’m not sure that tinned tomatoes would give the right texture for what is meant to resemble for the most part a “fresh salsa.” You might also end up with a very liquidy salsa.
can i double or triple this recipe to make a bigger batch?
Yep. I just did a batch, tripling it. Just do the math on paper first: https://www.healthycanning.com/adjusting-batch-size-home-canning/