Keeping a batch of pico de gallo in the refrigerator makes a convenient snack.
Pico de gallo is a chunky, fresh salsa that accompanies many Mexican dishes. When cooking Mexican fare, simply spoon the "rooster's beak" salsa over the top of the plate. Add it to burritos for a flavorful condiment, serve alongside tortilla chips or top your eggs, sandwiches or salads with pico de gallo to add a Mexican flair to your otherwise ordinary dishes. Keeping a batch of this versatile salsa not only adds flavor, but is an easy way to incorporate more produce into your diet. The calorie count is negligible, and the salsa adds vitamins, fiber and some minerals.
Instructions
1. Cut the tomatoes in half. Discard as many seeds as you can, but don't worry too much about removing all of them. Dice the tomatoes into bite-size pieces and add to the bowl.
2. Mince the red onion until you have between 1/4 and 1/2 cup. Add the onion to the bowl.
3. Slice the jalapeno in half. Remove the stem and white inedible part. Scrape out all of the seeds. Mince the jalapeno until you have between one and two tablespoons, depending on your spice-level preference. Add to the bowl.
4. Mince the garlic cloves and add to the bowl. Chop the cilantro leaves until you have 2 tablespoons full, and add to the rest of the ingredients.
5. Cut the limes in half and remove the seeds. Squeeze the lime juice over the salsa and season with salt and pepper to taste. Stir until well-combined.
6. Cover and refrigerate for at least an hour before serving to allow the flavors to blend together.
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