Pico de Gallo

Mexican Pico de Gallo recipe is made with fresh tomatoes, onions, jalapenos, cilantro and lime juice for a naturally gluten free, low carb, paleo, vegetarian and vegan salsa  appetizer! In Spanish, pico de gallo literally means “rooster’s beak.” Why this salsa is called that, I’ll never know. Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.

It only takes 10 minutes to make.
Personally, I really enjoy eating pico de gallo with some chips (there are gluten free ones available) and a margarita, but that’s just me. 

Besides as an appetizer serve Pico de gallo

• on top or in an omelet
• in most tacos
• mixed in with guacamole
• with quesadillas
• on top of grilled or sauteed fish
• on top of steak
• in burritos or burrito bowls

Pico de gallo 

Ingredients:

• 6 Roma tomatoes , diced and patted dry on a paper towel 
• 3/4 cup red onion , diced
• 1/2 cup fresh cilantro , chopped
• 1 small jalepeño pepper , veins and seeds removed, diced
• 1 - 2 teaspoons lime juice, to taste
• Salt, to taste

Directions:

• Combine tomatoes, onion, cilantro and jalapeño in a bowl.
• Season with salt and add lime juice to taste.
• Top on your favorite Mexican food or serve with chips.
• Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
• Makes about 4 cups
  

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