Simply Pico de Gallo Recipe

Pico de gallo, 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 to fish, chicken, fajitas, tacos, enchiladas, quesadillas and eggs. Freshly made pico de gallo — rather than store-bought — 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 finely chopped onion
1 fresh jalapeño pepper, seeds removed, minced
2 tablespoons fresh lime juice
½ cup diced cucumber or radishes (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 spice level, use more or less jalapeño.

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

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics'  Complete Food and Nutrition Guide and 365 Days of Healthy Eating.