This fresh Pico de Gallo is a fresh salsa ideal for serving as a condiment for Spanish and Southwestern dishes. It’s delicious eaten on salads, tacos, enchiladas, fajitas or enjoy it with tortilla chips as a dip with a side of guacamole. It’s packed with flavor and healthy to boot. It doesn’t get any better than that.
When Is A Good Time To Enjoy Pico de Gallo?
The short answer is any time of year! I make pico de gallo year-round since we are fortunate to have access to quality fresh produce anytime of year. One of my dear friends plants a salsa garden just so they can grow their own crop of ingredients to have on hand and make it straight from the vine. That takes farm to table to another level. It’s a low calorie salsa but, packs BIG flavor and nutrients. I wouldn’t dream of hosting a fiesta without it any time of year.
Fresh Flavor And Healthy, Too
Pico de gallo is simple goodness with fresh flavors that compliment any dish. It can be easily doubled or downsized, whatever the size of the crowd you’re feeding. It’s so scrumptious and good for you. Are you planning a homestyle fiesta soon? Prepare to be inspired with 25 Dishes For Your Next Fiesta, or 5-Minute Restaurant Salsa and sweet Fresh Corn Salsa.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Pico de Gallo
Prep Time10 mins
Chill Time2 hrs
Servings: 2 cups
Ingredients
- 3 Tbsp fresh lime juice
- 1/4 tsp lemon pepper
- 1/4 tsp garlic salt
- black pepper to taste
- 4 Roma tomatoes or 3 medium fresh garden tomatoes
- 1 medium jalapeno pepper finely diced
- 1/3 cup chopped cilantro
- 1 small red onion finely diced
Instructions
- In a mixing bowl, whisk together the lime juice and seasonings.
- Dice the tomatoes and red onion and add to the bowl.
- Use a spoon to remove the membrane and seeds from the jalapeno then dice. Add to the bowl with the chopped cilantro.
- Stir until all of the ingredients are combined.
- Season with freshly ground black pepper and additional salt if needed.
- Chill for at least 2 hours before serving.
Notes
Remember, to always wash your hands well after handling hot peppers.
Tried this recipe?Mention @melissassk or tag #melissassk!
Leave a Reply