I love dips – especially ones that aren’t going to add to my waistline (take our the fact that my favorite dipper is usually tortilla chips). Pico de Gallo has been a favorite of mine for a long time because its basically a fresh, chunky salsa that’s full of flavor.
Enjoy this classic recipe with your favorite tortilla chips or over fish tacos.
*Note: make sure to make this at least an hour before serving so that the flavors have time to meld.
Pico de Gallo
- 4 tomatoes
- 4 scallions, green parts only, minced
- 3 jalepenos, seeded and minced
- 2 serrano chile peppers, seeded and minced
- 1 red onion, finely chopped
- 1/4 c. fresh cilantro, minced
- Juice of 2 limes
- Coarse sea salt
In a large bowl, combine all ingredients (except salt) and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour and up to 24 hours. Add salt to taste just before serving.
Adapted from Kelley Cleary Coffeen