Chunky pico de gallo or salsa fresca. Quick to make and better than out of jar. Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño. I learned this recipe from a 10 year-old friend–it’s that easy to make.
2 Roma tomatoes
1 jalapeño (or serrano)
1 garlic clove minced
1//2 lime juiced
1/4 C chopped cilantro
1/4 t cumin
1/4 t cayenne pepper
Salt and pepper
Remove seeds from tomatoes and dice and place in medium bowl.
Remove seeds from jalapeño and dice. Add to tomatoes.
Add in garlic, cilantro, cumin and stir to combine. If the cumin is aged, add another dash.
Add lime juice and season to taste.
Serve with tortilla chips.
We eat pico de gallo on our grilled fish, add to salads, tacos and burritos.
For a low calorie salad, use pico de gallo with juice. There is no fat.