When tomatoes are ripening on the vine, cilantro sprigs are demanding to be cut before they go to seed, and sweet onions can be plucked fresh from the garden, I know it’s time to my homemade Pico de Gallo recipe!
So simple to throw together, this satisfying appetizer can also be the perfect topping for grilled fish or chicken. Add mozzarella balls and some avocado, and you’ve got a side salad!
Pico de Gallo
A fresh and chunky salsa that is perfect for a hot summer day.
4 large Roma tomatoes
1 small sweet onion
½ cup cilantro, finely minced
1 jalapeno pepper, seeded and finely minced (optional)
juice of 1 lime
¼-1/2 tsp salt (to taste)
Dice tomatoes and onions into equally sized small pieces (no bigger than your pinky).
Add to a medium sized bowl.
Add cilantro, jalapeno (omit if children are eating), lime juice, and about ¼ tsp salt.
Mix, let sit for a few minutes, taste, and add more salt and lime juice if required.
Remember not to over-salt if eating with salty tortilla chips
Best made the night before in order to give flavors time to meld together. This recipe can easily be doubled, and lasts a day or two in the fridge.
Serving size: 6 Calories: 44 Carbohydrates: 10g Sugar: 6g Sodium: 159mg Fiber: 2g Protein: 2g