A Classic Pico De Gallo Salsa

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).

snow peas can be used instead of chips with this salsa