I love Pico De Gallo and eat it with all kinds of different things! Heck, I've been known to use it as a topping on my hamburgers and hot dogs from time to time too! Today's recipe is courtesy of Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa. It will make approximate 12 servings.
Serve with colorful, cut-up veggies like radishes, cherry tomatoes, carrot sticks, jicama sticks, and broccoli florets. Plus, pick up bags of baked, low-sodium tortilla chips. Good choices include Guiltless Gourmet and Garden of Eatin' Baked Yellow Chips.
Pico De Gallo Recipe
2 large tomatoes diced
1/2 red onion finely chopped
1/2 jalapeno pepper finely chopped (remove seeds for a milder salsa)
2 tablespoons cilantro chopped
2 limes (fresh) juiced
1 pinch black peppercorns ground
Mix all ingredients and let sit for 15 minutes before serving.
* Personal Note - I like to put mine into the refrigerator and chill for several hours before serving. I just think it tastes better chilled and if you let it sit longer in the refrigerator, it will allow all of the flavors to infuse.
Thursday, June 23, 2016
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1 comment:
I agree that it is better to let the salsa sit longer for all the flavors to infuse. I would remove the seeds because I don't like hot foods.
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