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 Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Appetizer
Cuisine: Dip, Mexican
Keyword: salsa, spicy, tomato
Servings: 16
Calories: 12kcal
Author: Corey Valley
- 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
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)
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