Pico de Gallo Fresh Salsa

Pico de Gallo Fresh Salsa….. One bite, and you’ll never want to go back.

So, y’all know that I’m a big believer in making your own condiments. Dips, sauces, dressings…they’re all better (and cheaper) when you make them yourself than when you just pour them out of a bottle.

And that goes double for salsa.

If you’ve never had any salsa but that limp, vaguely reddish stuff that comes in a jar, then you are in for a revelation. Fresh Pico de Gallo is light years better than the packaged stuff. Fresh tomatoes really make a huuuuuge difference here. My Pico de Gallo Fresh Salsa  is bursting with zesty, spicy, garden-fresh flavor that the bottled stuff just can’t begin to copy.

And before you start to worry about the prep time, let me reassure you: making this stuff is as fast and easy as chopping the veggies and mixing them in a bowl. It needs to chill for an hour, but you don’t need to watch it. Just go check your e-mail, or play with your kids, or whatever. In an hour, your Pico de Gallo will be ready to serve up with tortilla chips or your favorite Mexican dish.

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Pico de Gallo Fresh Salsa

• 1 large cucumber – peeled, seeded, and diced
• 2 tomatoes, chopped
• 1/2 small green bell pepper, diced
• 1/2 small read bell pepper, diced
• 1-3 jalapeno pepper, seeded and finely diced ( think 1 mild, 3 peppers HOT)
• 1 small red onion, diced
• 2 clove garlic, minced
• Juice of 1 large lime (about 2-3 Tablespoons)
• Juice of half a lemon
• 2 Tablespoons, fresh cilantro, diced (if you hate cilantro you can sub in parsley)
• 1/2 teaspoon dried dill weed
• 1 teaspoon salt

1. In a bowl, stir together the cucumbers, tomatoes, bell peppers, jalapeno pepper, onion, garlic, lime& lemon juice, cilantro (or parsley) , dill, and salt. Cover and refrigerate for at least  1-2 hour. Serve with tortilla chips, use as a topped for grilled chicken, fish or my favorite…. on top of my morning eggs!

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5 from 1 vote

Pico de Gallo Fresh Salsa

My Pico de Gallo Fresh Salsa recipe is bursting with zesty, spicy, garden-fresh flavor that the bottled stuff just can’t begin to copy and is easy to make!

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Serves:16

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Calories:12

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Author:Corey Valley

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Ingredients

• 1 large cucumber - peeled seeded, and diced
• 2 tomatoes chopped
• 1/2 small green bell pepper diced
• 1/2 small read bell pepper diced
• 1-3 jalapeno pepper seeded and finely diced ( think 1 mild, 3 peppers HOT)
• 1 small red onion diced
• 2 clove garlic minced
• Juice of 1 large lime about 2-3 Tablespoons
• Juice of half a lemon
• 2 Tablespoons fresh cilantro, diced (if you hate cilantro you can sub in parsley)
• 1/2 teaspoon dried dill weed
• 1 teaspoon salt

Instructions

• In a bowl, stir together the cucumbers, tomatoes, bell peppers, jalapeno pepper, onion, garlic, lime& lemon juice, cilantro (or parsley) , dill, and salt. Cover and refrigerate for at least 1-2 hour. Serve with tortilla chips, use as a topped for grilled chicken, fish or my favorite.... on top of my morning eggs! (makes about 4 cups)

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Nutrition Information:

Calories: 12kcal (1%)Carbohydrates: 2g (1%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (5%)Sodium: 148mg (6%)Potassium: 102mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 342IU (7%)Vitamin C: 13mg (16%)Calcium: 7mg (1%)Iron: 1mg (6%)

Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Appetizer

Cuisine:Dip, Mexican

Keyword:salsa, spicy, tomato

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Post updated October 2020