2 cups diced Roma TomatoesUse a sweet tomatoe such as grape or roma - roughly 1 lbs.
1/2 cup diced Yellow Onion1/2 a large onion
1 pepper Jalapeno PepperJalapeno pepper or serrano pepper is best
1/2 cup chopped Cilantro1/2 a bunch of cleaned cilantro
1/4 tsp. Kosher Salt
1 lime juiced Limeadjust to taste - great with 11/2 limes of you like a little extra
Homemade Pico de Gallo
Homemade Pico de Gallo is absolutely one of my favorite Mexican foods, it’s also super versatile! Its loaded with fresh and delicious flavors, it’s a perfect diabetic appetizer, eaten with chips, or as a topping on tacos, burritos, salads, enchiladas, or almost any Mexican dish, I even use Pico de Gallo as a topping on scrambled eggs.
Here is my homemade Pico de Gallo recipe that’s super easy to quickly put together. I have a little trick that helps to make the natural flavors burst even more. If you enjoy Mexican food, salsa, or just healthy, fresh, and delicious diabetic friendly foods, you might want to keep a regular batch of Pico de Gallo going in your refrigerator
Often Mexican cuisine gets a bad wrap for being un-healthy, and that’s understandable with all the cheeses, fried food, and even lard that is often used to prepare it. But if you enjoy Mexican food there many ways to prepare Mexican dishes that are healthier, and Pico de Gallo is absolutely one of my favorites!
If you’ve never made homemade Pico de Gallo, you are in for a super treat today, here is my recipe with a special little step that results in the best and most flavor diabetic friendly Pico de Gallo ever!
So, what exactly is Pico de Gallo you ask?
Pico de Gallo is just a type of salsa, it’s made with fresh tomatoes, onion, cilantro, peppers, salt, and lime, it’s simple those are the basic ingredients. It’s also referred to as Salsa Fresca, but both names are referring to fresh salsa made of these same ingredients.
Sometimes I will add additional ingredients to my Pico de Gallo such as avocado as a bit of a twist to the recipe, but traditionally Pico de Gallo only includes tomatoes, onion, cilantro, peppers, salt, and lime.
What does Pico de Gallo mean?
Pico de Gallo translated means “beak of the rooster.” Although the roots of this word have some different tales the general thought is that it dates to when cock fighting was popular in its time. It’s been said that the cock fighters used to calm their animals by placing the rooster’s head in their mouth and sometimes the roosters would bite their tongues, as you can probably well imagine!
Since the fresh peppers in Pico de Gallo gives it a little bite on your tongue, as the story goes it’s the beak of the rooster pecking.
When making your Pico de Gallo recipe, you can make it as spicy or as mild as you like so you won’t need to be too concerned about the bite of the rooster when you make homemade Pico de Gallo from scratch.
Is in a kind of funny how some foods acquire their name?
Homemade Pico De Gallo Is Healthy and Diabetic Friendly
I think there’s little debate that homemade Pico de Gallo is an extremely healthy food. My Pico de Gallo recipe is loaded with fresh organic vegetables and healthy herbs, it’s low in fat and contains only natural sugars, however it is recommended to consult your doctor if you have specific dietary concerns.
Homemade Pico de Gallo is:
Homemade Pico de Gallo Serving Ideas
Pico de Gallo is as delicious appetizer, on almost any Mexican dish, and even a lot of dishes that are not Mexican.
Here are some of my favorite things to serve with Pico de Gallo:
A Few Suggestions for Serving
- Baked nachos- Probably our favorite way to eat homemade Pico de Gallo!
- Sautéed in or on top of an omelette or scrambled eggs
- Sliced avocado as a side
- Great on top of a grilled breast of chicken
- With chips or veggies as an appetizer, on top of or mixed into queso cheese appetizer
Prepare the Vegetables
Dice the tomatoes, onion, and cilantro. dice the tomatoes about a quarter of an inch and chop up the onion as fine as possible so the flavor distributes as evenly through-out your Pico de Gallo. Wash the pepper, removing the stem, seeds and ribs from the Jalapeno pepper or Serrano pepper, then chop the pepper as well. If you want a bit more bite you might leave in the seeds and ribs or just add more peppers according to your taste. Also, if you want to make the Pico de Gallo without the pepper you can also leave them out to make a mild version of the dish.
Drain the Tomatoes
Mix the tomatoes with the salt, then place them in a mesh food strainer over a bowl for 10 minutes to drain. Discard the juice that has drained from the tomatoes and salt. I learned this trick from a PRO, it is an extra-step when preparing Pico de Gallo but really worth while! It allows the salt to pull-out some of the water from the tomatoes allowing them to become more concentrated in flavor.
Blend the Flavors!
In a medium bowl, combine the diced tomatoes, onion, cilantro, pepper and lime juice together and mix to blend the flavors. You want to be sure that all of the vegetables get coated with the lime and salt so that the flavors mellow and combine to make a unique Pico de Gallo taste.
Finally let your Pico de Gallo chill for 10-20 minutes or more to allow the flavors to nicely meld together. Enjoy!