Pico de Gallo is one of my favorite snacks and toppings EVER! You can put it on everything! It goes well on eggs for breakfast, tacos, fajitas, salads, or just as as an appetizer as chips. It’s just a few simple ingredients that bring so much flavor and nutrition!
We eat pico once every 2 weeks. It really is a staple in our house. My kids love it too! My daughter is the first to help chop the veggies. My son will only hit the button on the food processor, but I will take what I can get right now. I think we have stepped into the preteen era. Let me tell you, it’s not fun. I may need to eat a lot more pico to keep me happy. My sweet baby boy who adored his momma now has a little attitude, thinks he knows it all, and also thinks I am the most embarrassing person in the world. It’s heartbreaking! I may just have to dance through the house with my bowl of pico to further the embarrassment! What’s a mom to do but to fully embrace it?
- 1 small jalapeno
- 1 small bunch cilantro
- 5-6 Roma tomatoes, diced
- ½ red onion, chopped
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh lime juice
- 2 tsp Adobo seasoning
- 1 tsp salt
- Prep vegetables.
- Cut jalapeno in half, remove seeds, and place in a small food processor with small bunch of cilantro.
- Process until finely chopped.
- Set aside.
- Place chopped tomatoes in a medium bowl.
- Add chopped onion, cilantro/jalapeno mix, adobo, and salt.
- Dance and mix!
- Enjoy with chips or on top of dishes!
Get your groove on in the kitchen with my food video for Pico de Gallo!
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!