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Food Factor: Pico De Gallo

Summertime means homegrown tomatoes or tasty tomatoes picked up at the local farmers market. One of my favorite ways to use these seasonal treats is a fresh summer salsa that’s delicious on top of grilled fish or chicken, a healthy addition to a baked potato, or the perfect match for tortilla chips and taco salad. I personally love tortilla chips with lime!

Cilantro is one key ingredient in pico de gallo, and also one of the most controversial. My friends seem to either love it or hate it. Its strong flavor goes a long way, so be sure to follow a recipe and even cut back on this herb, then taste your creation. You can always add more, but once you get too much it’s difficult to overcome the cilantro’s punch.

Lime juice adds just the right amount of ZING to this recipe, too.

Visit our friends at the University of Minnesota Extension for nutrition information and a printable recipe for pico de gallo!

Pico De Gallo

4 cups fresh tomatoes, finely chopped

1 medium onion

3 tablespoons fresh lime juice

1/2 teaspoon salt, or more to taste

1/2 of a jalapeno, finely diced

2 tablespoons cilantro

Finely chop the tomatoes, onion, and jalapeno. Combine in a bowl with lime juice and salt.

Add small amounts of jalapeno and cilantro, then add more as needed to suit your taste.

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