Pico De Gallo
Serve this fresh pico de gallo recipe to keep hungry tummies happily occupied.
I'm a fan of healthy, delicious snack foods that will keep a group happy while a meal is being prepared. This pico de gallo fits that bill perfectly. It's a simple combination of vegetables, but it makes the most wonderful fresh salsa. When I serve this up, everyone eagerly grabs for a tortilla chip and digs in.
I prefer to use Roma tomatoes as they have fewer seeds to remove, but plum tomatoes also work well. If you like your salsa more spicy, feel free to add an additional jalapeño or red chili pepper to the mix.
It is very quick to pull this recipe together, but do let it sit refrigerated for a minimum of 1 hour to allow the flavours to mingle. Give it a quick toss just before serving.
Ingredients
(Makes 4 servings)
4 ripe Roma tomatoes, deseeded and diced (or 6 plum tomatoes)
1 small sweet onion, finely diced
1/2 cup fresh cilantro, stems removed and finely chopped
2 jalapeño peppers, deseeded and finely chopped
juice of 1 large lime
1/2 teaspoon salt
Directions
In a bowl, add all of the ingredients and mix to combine. Cover with a lid or clingwrap then refrigerate for 1 to 2 hours.
Serve with your favourite tortilla chips, or as a condiment for other dishes. Garnish with a little extra fresh chopped cilantro (optional).
Nutritional Information Per Serving:
total calories = 61 | total fat = 0.11g | saturated fat = 0.01g | cholesterol = 0mg | sodium = 355.25mg | net carbohydrates = 11.39g | dietary fibre = 2.03g | sugars = 8.59g | protein = 0.81g
