Pico de Gallo

Pico de Gallo

Literally meaning “rooster’s beak,” this is a hot, sharp salsa. Serve it as a dip with baked corn chips, as a topping for baked potatoes or on the side with grilled chicken

3 tomatoes, chopped
1 green bell pepper, seeded and diced
1/4 red onion, chopped
1 tablespoon minced cilantro
2 teaspoons fresh lime juice
1 jalapeno pepper, seeded and chopped (wear gloves to prevent irritation)
1/4 teaspoon salt

In a medium non-reactive bowl, combine the tomatoes, bell pepper, onion, cilantro, lime juice, jalapeno and salt. Refrigerate, covered, until ready to serve, at least 1 hour.

PER SERVING: 23 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 98 mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 8 mg Calcium.

SERVING PROVIDES: 1 Fruit/Vegetable.


Nothing better than fresh pico de gallo on a taco. I just made some the other day pretty much spot on with this recipe to top the carnitas I made. Good stuff.