After mixing up this fresh pico de gallo, you’ll think twice before going back to store bought salsas.
Made with tomatoes, onions, jalapeños, limes, and cilantro, this recipe goes straight from the produce stand to your plate.
Dice up the veggies and a handful of cilantro, but use your discretion with the jalapeños–they can give it quite the kick. The seeds in the pepper are what hold the heat, so if you’re “heat-sensitive,” you may want to get rid of them before you dice up your jalapeños.
Add the juice of a lime, a pinch of salt, sugar, and minced garlic to dress. Mix it all together and you’ve got a colorful, fresh salsa that will brighten up the simplest of meals.
We dove into ours with whole-grain tortilla chips, but it goes great on grilled fish or even as a topping for baked potatoes.
With the Final Four coming up this weekend (Go Heels!), we suggest replacing that microwaveable cheese “goo” with this refreshing, natural dip.
Until next time,
*** Check out VTB’s recipe featured on Food Magazine’s site:
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