In Partnership with the Southern Weekend

Pico de Gallo: delicious and healthy

Versatility is the name of the game with this recipe.

Long seen as a condiment on many Tex-Mex and Mexican dishes, Pico de Gallo (PdG) is bright, colorful, flavorful and sometimes spicy. Customizing this side dish to your taste makes PdG versatile for even the pickiest of eaters.

Here’s our recipe.

INGREDIENTS:

8 tomatoes

1 medium onion (yellow, white or red)

½ cucumber

3 jalapeños

1 small yellow bell pepper

2 lemons

2 limes

Salt (at least 1 tsp.) to taste

¼ c. fresh basil leaves

1 bunch cilantro

DIRECTIONS:

Chop up tomatoes. Add to a strainer and let the juices strain out while prepping the rest of the PdG. Chop onions and add to mixing bowl. Finely dice the cucumber and mix with onions. Remove the seeds from the jalapeños then dice them. Add to the bowl and stir. Repeat seeding and dicing with the yellow bell pepper. Squeeze the lemons and limes into a small bowl to collect the juice. Add to PDG mixture. Add the drained tomatoes and stir. Season with salt. Chop basil leaves and cilantro (chop the stems too, they pack a lot of flavor). Mix everything together. You can serve it when you are finished or chill it for at least 30 minutes in the fridge.


The cucumbers and basil make a nice and surprising addition. The cool crispness of the cucumber adds another dimension of texture and flavor. The basil will be a surprising flavor for those who find it. We used Genovese Basil in this recipe. This recipe makes a lot of PdG to take to parties.

Make Pico de Gallo your own way. If you don’t like spicy, leave the jalapeños out. To REALLY make it spicy, leave some of the jalapeno seeds in and add some Serrano peppers. If you’re not a fan of cilantro, replace it with more basil or add chopped parsley leaves.

PdG can be used for more than just Taco King Cake night. Serve it on top of eggs or use it as a side dish with fish. It’s all vegetables and herbs (and a little salt) so it’s very healthy for you.