Make this 15-minute Pico de Gallo Salsa, grab some chips, and have a party anytime.
Pico de Gallo Salsa
Hi. It's Lois in the kitchen at Recipe Idea Shop. This Pico de Gallo Salsa is very easy and amazingly tasty. Even if you are mighty slow at chopping onions and tomatoes (like I am), it shouldn't take you longer than 15 minutes to make it. Start with fresh, ripe tomatoes from the Farmer's Market or your own garden for best results! When I can't get fresh, vine-ripened tomatoes, I buy grape or cherry tomatoes at the grocery store. I find that they seem to have a better flavor out of season than larger ones.
Try Pico de Gallo Salsa with Mexican Layered Dip, burritos or casseroles. It is excellent served simply with taco chips. I love it on top of Lentil Soup, Black Bean Soup and Middle Eastern Black Bean Ful. Try it with Black Bean Tortilla Chips Casserole.
WHAT YOU NEED
Pico de Gallo Salsa Recipe
- 2 medium tomatoes chopped, or 24 cherry tomatoes
- ½ small onion chopped
- ½ teaspoon chopped jalapeños I use jarred jalapeños
- 1 garlic clove minced
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ⅓ cup fresh cilantro or 1 teaspoon or so dried (chopped)
- Mix all the ingredients.
- For best results, chill for an hour, but you can eat it right away and it will be very tasty.
- Serve with chips.
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Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.