This is the kind of appetizer that is great to have around when you need something healthy to munch on. Fresh vegetables are combined to create a refreshing and spicy blend. Choose your favorite tortilla chips to dip an enjoy, or use Pico de Gallo as a side to chicken enchiladas or as a topping for nachos.
Ingredients needed:
sweet onion fresh cilantro jalapeño peppers or serrano peppers (use as many as you’d like, according to your tolerance for spicy things) tomato lime kosher salt and freshly ground black pepper
How to make Pico de Gallo:
It’s best if you use a food processor for this recipe so the veggies can be processed finely. You can also choose to chop by hand. Onion, cilantro and peppers are chopped up using a food processor. That mixture is then transferred to a bowl. Tomatoes are stirred in to mix with the rest of the veggies.
Fresh lime juice is squeezed on top. That’s all this easy recipe for Pico de Gallo needs is a little lime juice for flavor. Add in salt and pepper too. Toss to coat the veggies. Pico de Gallo is going to taste best when it’s made ahead and refrigerated for a few hours. This give the flavors a chance to come together, and it gives you a chance to have it ready to serve when you want it. This recipe is best when served the day it’s made, but it will also be delicious as leftovers on day two or three.
Whether it’s Cinco de Mayo or just a small gathering of friends, Pico de Gallo is a great addition to a party. Everyone appreciates having a fresh salsa around. Let’s face it: tortilla chips are addicting. It’s hard to just eat a couple. So dip to your heart’s content, and enjoy!
