Pico de gallo is a fresh, chunky salsa. It is a wonderful summertime treat that makes use of the great produce available this time of year. Pair it with tortilla chips and a juicy fruit (cantaloupe was the pick tonight), and it can serve as a light, healthy meal option.
Here’s my version. This recipe makes about 3 cups of salsa and has a mild to medium heat level.
Pico de Gallo
3 medium ripe tomatoes, diced
1/2 small white onion, finely diced
1 large jalapeno pepper, minced
2-4 cloves garlic, minced
1/4 cup finely chopped cilantro
1 tsp salt
juice of 2 limes
Combine everything in small bowl. Refrigerate at least 2 hours prior to serving.