Pico De Gallo, fresh and goes with just about any dip but will often enjoy it with corn chips. A little fact about today, May 5th – Cinco De Mayo, it’s not Mexico’s Independence day. Instead it commemorates the 1862 Battle of Puebla, where Mexicans defeated the French colonists who were trying to invade Mexico. If that isn’t a reason to celebrate, I don’t know what it is. So if you’re looking for a last minute recipe give this Pico De Gallo a try.
The addition of jalapeno gives this recipe a bit of a kick, but you can leave it out if your taste bud isn’t up to the challenge. It’s easy to make and a perfect compliment to Nachos. It will make a great addition to your spring or summer entertainment recipe. Best part is, it’s healthy and you can customize it to suit your palate, you can add pineapple or peach to give it that extra edge. So if’ you’re tired of the same ol’ guacamole then this is worth a try. How is this Pico De Gallo different from Salsa? For the most part, it has almost the same ingredients but Pico De Gallo is less saucy. Honestly, that’s the best way, I can describe it.
Fresh Pico De Gallo
- 3 medium tomatoes, diced
- 1 jalapeno, seeded and diced
- 4 tbs. fresh cilantro
- 1 bunch of green onions, chopped
- 1-2 tsp. cumin
- 1-2 tsp. garlic salt
- salt & pepper to taste
- Combine the tomatoes, onion, cilantro, jalapeno pepper, garlic salt, cumin, salt, and pepper together in a bowl.
- Refrigerate 1-2 hours before serving.
See it’s super easy to make, it takes less than 5 minutes to put it together. You can eat it right away or put it in the refrigerator for about an hour or two.
Looking for a more Cinco-De-Mayo inspirations, look no further –