For the person who likes a little zest in their pico de gallo. Pico de gallo is a staple condiment for any type of Mexican meal. It can be used in tacos, burritos, served as sides for enchiladas or any type of entree, tossed on the top of salad, or it can be eaten alone with chips, nachos and quesadillas. Its versatility knows no bounds. Make a big batch and keep in the refrigerator for several days. It can also be used in omelets!
20-24 cherry tomatoes, quartered and chopped*
1 jalapeno, finely chopped (remove the seeds for the less spicy flavor)
1/2 c red onion, finely chopped
1/4 c fresh cilantro, finely chopped
1 heaping Tbsp garlic, minced
juice of 1/2 lime
Mix all ingredients together in a bowl. Cover and refrigerate from 15 minutes to an hour to let the flavors mesh. Serve with your favorite Mexican dish. This is a super healthy addition and also a gorgeous colored garnish.
* I use cherry tomatoes because they are naturally sweeter. Because of this I do not deseed. If you use a larger tomato like a roma, feel free to remove the seeds if you prefer.