Pico de Gallo

Pico de gallo, also known as fresh salsa, has grown in popularity over the past decade. And it’s no wonder — it is flavorful and low in calories. Although it’s best known as a dip for chips, pico de gallo can spice up a number of dishes, including baked chicken or fish, grilled steak, scrambled eggs and roasted vegetables. This Mexican staple is a superstar, and you can easily find all the ingredients to make it at your local farmers market.

The mainstay of pico de gallo is the tomato, an excellent source of vitamins A, C and E. Plus, it contains many antioxidants, including lycopene, which may reduce the incidence of certain types of cancer. Plum or basic tomatoes work best. Heirloom tomatoes, while delicious, are too juicy and will make your pico de gallo watery.

Onions, like tomatoes, are rich in antioxidants and can help regulate blood sugar. Raw onions may help prevent cardiovascular disease. Scallions, also known as green onions, have a milder taste compared to regular onions and are one of the best sources of vitamin K, which is essential for bone and brain health. Fresh garlic, long considered a superfood, has antioxidants that can help boost the immune system.

Pico de Gallo

2 tomatoes, chopped
1 onion, chopped
4 scallions, chopped
2 cloves garlic, finely chopped
1 jalapeno, finely chopped*
2 limes, juice only
2 tablespoons cilantro, finely chopped

 Preparation: Combine all ingredients and mix well. Serve immediately or refrigerate.

*If you don’t like spicy food or would like a little less heat in your pico de gallo, remove some or all of the seeds from the jalapeno before adding it.

In the comment box, tell us how you use pico de gallo for your family meals!