Pico de Gallo - salsa fresca with garden tomatoes, onion and cilantro

Here is an uncooked "fresh" Mexican salsa that is quick to prepare from simple ingredients.  "Pico de Gallo" in Spanish means "rooster's beak." The fresh chile gives a little peck! Scoop it up with corn chips or spoon over cheese covered nachos, tacos, burritos or even eggs. It is also a great with grilled chicken, fish, tofu... pretty much grilled anything! Some versions use a bit of oil, salt and sugar but I don't think it usually needs it if the ingredients are very fresh. In the Yucatan region of Mexico I had a fresh salsa that also had diced fresh orange and avocado!

Makes approximately 3 cups/750 ml:

2 cups ripe tomatoes, finely diced- 500 ml
1/2 cup red onion, medium size, minced - 125 ml
1 hot Chile (jalapeno or cayenne), minced - to taste if you are timid!
1 clove garlic, minced
2 tablespoons fresh lime juice - 30 ml
2 tablespoons chopped cilantro - 30 ml
Pinch of salt


Optional: minced radish, chives or parsley, fresh chopped avocado or orange. Try it with a tablespoon of tequila gold!



METHOD:
Toss all of the ingredients together in a large bowl and let set at room temperature for a few hours ahead so flavours have a chance to develop. Serve in an attractive bowl on a platter surrounded by your favourite tortilla chips. I am favouring Black Bean and "Red Hot Blues" - both organic by Garden of Eatin'

You can also make it by pulsing ingredients in the bowl of a blender or food processor. If you want it chunky make sure you don't over-process. It can be refrigerated overnight but I prefer to serve it fresh at room temperature.

NUTRITION FACTS (per 125 ml serving): 20 calories, 0 grams of fat, 0 mg cholesterol, 0 mg sodium, 4 g carbohydrate, 1 g fibre, 1 g protein. % Daily Values are 2% each calcium and iron, 15% vitamin A and 25% vitamin C.

© Nancy Guppy, RD, MHSc