Roy Choi’s Pico de Gallo
Updated June 11, 2024
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½red onion, peeled and chopped into small dice
- ½bunch cilantro, leaves and stems, chopped roughly
- 3scallions, white and green parts, sliced thinly
- 5medium tomatoes, cored and chopped into small dice
- 1heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)
- 1tablespoon kosher salt
- Juice of 1 lime
Nutritional analysis per serving (2 servings)
104 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 5 grams protein; 957 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, nonreactive bowl, add all the ingredients and stir to combine. Adjust seasoning to taste. Serve with carne asada and grilled tortillas. Serve remainder with tortilla chips.
Private Notes
Comments
Sam are we sure about a tablespoon of salt? Maybe a teaspoon at the most. Good recipe though.
I'd like to see a video of Sam making this in five minutes pre-dice. Great recipe, watch the tomatoes juice.
Definately longer than five minutes, and I cut back the salt by half, but overall it was very good. The addition of gochujang took it to a very good place. I will definitely be making it again.
1 Tbsp of salt is way too much. Otherwise the recipe is great. I recommend starting with 1 tsp and adjusting to taste.
I don't think 1 tablespoon of kosher salt is a mistake. It draws a lot of excess water out of the tomatoes. The recipe as written tastes very good.
Used a tablespoon of salt then my instincts kicked in and realized that's probably way to much. Luckily I under salted the carne asada, this pico as-is is to salty to eat with chips but on the meat it's perfect. If you intend on having a 'normal' pico reduce to a heaping teaspoon.
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