Simply Pico de Gallo Recipe

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Rebecca Clyde MS, RDN, CD

Pico de gallo (pronounced PEEK-oh deh GEYE-oh), which in Spanish means "rooster's beak," is simply salsa prepared in the Mexican tradition. Typically made of raw, uncooked ingredients (tomatoes, onion and chiles), pico de gallo adds a layer of fresh flavor over grilled fish or chicken; with fajitas, tacos, enchiladas and quesadillas; in Spanish fried rice and beans; and as a topping for corn chowder or Mexican style eggs (huevos rancheros). Freshly made — rather than store-bought — pico de gallo also is a simple, economical and beta-carotene-rich dip. Use jicama and zucchini slices, whole-wheat crackers, or tortilla chips for dipping.

Ingredients

1 large tomato, coarsely chopped

⅓ cup cilantro, coarsely chopped

¼ cup onion, finely chopped

1 fresh jalapeño pepper, seeds removed, minced

2 tablespoons fresh lime juice

½ cup cucumber or radishes, diced (optional)

½ avocado, pit removed, diced (optional)

Directions

Before you begin: Wash your hands.

  1. Combine all ingredients in a medium bowl, stir well.
  2. Cover and chill for 1 to 4 hours to allow flavors to blend.

Cooking Notes

  • If flavorful fresh tomatoes aren't in season, substitute about ¾ pound (2 to 3) roma or plum tomatoes or 1 (15-ounce) can of diced tomatoes, drained.
  • To adjust the heat, use more or less jalapeno.

Nutrition Information

Serving size: ¼ cup

Serves 6

Calories: 10; Calories from fat: 0; Total fat: 0g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium 20mg; Total carbohydrate: 2g; Dietary fiber: 1g; Sugars: 1g; Protein: 0g