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!
Servings: 16
Calories: 12kcal
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)
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 1mg