Tuesday, February 7, 2012

Pico de Gallo Salsa

  • 1/2 tsp salt
  • 1 garlic clove, minced
  • 2 large, ripe tomatoes, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 2-3 tbsp finely chopped cilantro
  • 1-2 jalapeno peppers, seeded and finely chopped (wear gloves to prevent irritation)
  • 2 tsp fresh lime juice
Makes 6 Servings
  1. On a cutting board, sprinkle salt over garlic. Mash to a paste with the flat side of a heavy knife.
  2. In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend.
WW POINTS VALUE: 0 pts. (1/3 cup)

Note: This recipe appears in the WW New Complete Cookbook. Pico de gallo means the beak of the rooster in Spanish and it's called Texas ketchup which is found on tables throughout the Lone star State. All of these ingredients combined really do taste like Mexico. Acidic ingredients like tomatoes can react with metals to produce a dish that has an off color. I highly recommend mixing all the ingredients in a blender for an authentic, fresh Mexican taste. The freshest and juciest tomatoes work best but canned tomaotes work well in the middle of winter. I highily recommend this condiment with baked tortilla chips for dipping and as a topping for chicken, beef, pork, fish or with scrambled or poached eggs. You will never but canned salsa at the grocery store ever again after eating this salsa. It's that good, I guarantee.