Pico de gallo is a fancy word for fresh salsa. Unlike the canned salsas you find in the grocery store, pico de gallo is not cooked and the flavors tend to be more bold.

Not only does it taste better, it’s better for you. Because it isn’t cooked the enzymes and vitamins in the tomatoes, onions, jalapenos, and cilantro are alive and active. These enzymes help you to digest your food better and more efficiently. Most vitamins are destroyed in heat, so eating fresh or raw vegetables ensure that you are getting the most bang for your buck at the grocery store or from your garden harvest.

Add more or less jalapeno to suit your preference. If you prefer a mild pico, use less. Don’t omit it all together as that is what gives it it’s distinct flavor. If you are like me and prefer a spicier pico, use two jalapenos.

Pico de gallo is a great topping for enchiladas, tostadas, tacos, quesadillas, grilled chicken breast, steak, and baked potatoes. You can also add cooked shrimp for a spicy cocktail for chips or crackers. Triple the recipe and take it along with a bag of chips to any party for a hit. The possibilities are endless.

Ingredients:
1 1/2 cups fresh diced tomatoes
1/3 cup finely chopped onion
1-2 finely chopped jalapenos, de-seeded*
1 tablespoon finely chopped fresh cilantro
3/4 teaspoon salt
1/2 juice of 1 lime

Instructions:

1. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro.
2. Sprinkle salt and lime juice over the vegetables. With a spoon gently toss until everything is well combined.
3. Place in the refrigerator for 1+ hours for the flavors to meld, serve chilled.

*When chopping and de-seeding jalapenos it is best to either wear gloves or wash your hands immediately once you are finished. Do NOT put your hands near your eyes or that of your children as the jalapeno juice can linger on your hands for hours and cause burns.