Pico de Gallo is a fresh salsa. It’s commonly served as a condiment or topping for many Spanish and Southwestern dishes. It’s delicious eaten on salads, tacos, enchiladas, fajitas or enjoy it on a tortilla chip as a fresh salsa with a side of guacamole. It’s simple goodness and the fresh flavors compliment any dish, and it can be easily doubled or downsized, whatever your need may be.
I make it year-round since we are fortunate to have access to quality fresh produce anytime of year. Some people I know plant a salsa garden just so they can grow their own crop of ingredients to havreon hand and make it straight from the vine. It’s low calorie but packs BIG flavor and nutrients and I wouldn’t dream of hosting a fiesta without it.
Pico de Gallo
Author: Melissa Sperka
Serves: 1½ - 2 cups
- 3 Tbsp fresh lime juice
- ¼ tsp lemon pepper
- ¼ tsp garlic salt
- black pepper to taste
- 4 Roma tomatoes or 3 medium fresh garden tomatoes
- 1 medium jalapeno pepper, finely diced
- ⅓ cup chopped cilantro
- 1 small red onion, finely diced
- 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.
Remember, to always wash your hands well after handling hot peppers.