Pico de Gallo

    makes 2 cups (2 tablespoons per serving) · prep time: 15 minutes

    Pico de gallo translates quite literally to “beak of rooster.” While the origin of the term is not exactly clear, I can tell you that there are no rooster beaks in this recipe. Also called salsa fresca, traditional pico de gallo is simply chopped tomatoes, onions, fresh cilantro, some sort of hot pepper, and a little bit of lime juice. I put my own spin on things by adding fresh garlic. In my book, garlic makes everything better.


    • 2 vine-ripened tomatoes, seeded and finely chopped
    • 1 jalapeño pepper, seeded and finely chopped
    • 2 cloves garlic, minced
    • 1 small onion, finely chopped (about ½ cup)
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon fresh lime juice
    • ¼ teaspoon sea salt


    Put all of the ingredients in a large mixing bowl and mix until well incorporated. Taste and add more salt, if desired. Store in the refrigerator for up to 1 week. Alternatively, you can freeze it for later use.

    CALORIES: 7 | FAT: 0.3 g | PROTEIN: 0.5 g | TOTAL CARBS: 1.7 g | DIETARY FIBER: 0.2 g | NET CARBS: 1.5 g