A Classic Pico De Gallo Salsa
After moving back to the east coast from California it was hard to find a really good salsa. Not a lot of Mexican restaurants around here, and most of the stuff the supermarkets offer are overly sweet and not worth it. So I came up with this recipe which also happens to fulfill the requirements of Weight Watchers Simply Filling /Core foods, as long as you don’t eat it with chips. (Other serving suggestions offered below.)
8 oz can of diced tomatoes (I used canned most of the year when the really good farmers market ones are out of season)
1 jalepeno pepper, diced (without seeds is milder. include the seeds if you want it super hot)
1/2 green bell pepper diced
one small white onion diced
handful of fresh cilantro leaves chopped finely
juice of half a lime
half teaspoon garlic salt
sea salt to taste
pinch of white sugar to taste (I often omit this)
Combine all the ingredients in a big bowl and toss them until well combined. Taste and adjust flavorings. Refrigerate. Best after a day in the fridge after all the flavors have a chance to combine.
To keep it Simply Filling / Core, enjoy this as a salad dressing, a topping for fish, or as a dip for fresh celery or cauliflower (or baby carrots or raw snow peas pictured here).