The Perfect Pico
Pico de gallo is an amazingly healthy and tasty condiment that allows you transform mundane dishes with nutritious Mexican flavor. Pico is similar to a roughly chopped salsa but usually has a lighter/zestier taste.
Servings: 6 servings
Ingredients
- 3 medium sized fresh tomatoes
- ¼ cup of purple onion
- 2 cloves of garlic
- 1 small jalapeno, or ½ large
- ½ cup fresh cilantro
- 2 limes juiced
- pinch sea salt
- cracked black pepper
Instructions
- In a medium sized bowl, add tomatoes and onions cut into small (about 1/4th inch) cubes.
- Peel, finely chop, and add the garlic.
- De-seed the jalapeno using a spoon to prevent the pepper’s oils from getting on your fingers. Finely chop the jalapeno and add to the mixture.
- Chop the cilantro and add (feel free to add more or less depending on your taste for cilantro – I like LOTS).
- Pour the lime juice over, sprinkle with the sea salt/pepper, and stir.
- Store in an airtight container in your fridge for up to 5 days.
Notes
- Pick the right tomatoes – meaty, in-season tomatoes are ideal for this simple recipe that’s all about showcasing the flavor of fresh produce. (If your tomatoes are watery, be sure to drain them before adding them to the bowl since you’ll also be adding liquid in the form of lime juice.)
- Save yourself some tears – using a spoon to scrape the seeds from the pepper keeps the pepper’s super-spicy essential oils from getting on your fingers, which can easily be transferred to your eyes. Ouch!
- Customize your spice level – if you like spice, taste the salsa before tossing those seeds, and add some to the bowl until you reach your perfect level of heat.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 0.2mg