The season has come, a surplus of juicy tomatoes, peppers and the herbs are prime. Time to get out your chopping knife since everyone needs a basic Pico de Gallo recipe, I’ve come to the rescue. Perfect over grilled chicken or fish, healthy and fresh, this is a “must do” to give our Michigan produce the respect it deserves. My recipe is zesty with flavor, a touch of heat and 1 secrete ingredient that gives it the POW your guests will wonder why it’s so much better than the rest.
4-5 ripe tomatoes still firm to the touch, seeded and drained. Diced to make about 3 cups.
1 large green pepper diced into 1/4 inch pieces
1 heaping cup diced red onion
1 large jalapeno or 2 small finely diced
1 heaping TBS chopped garlic
1/4 cup chopped fresh cilantro
Juice of 1 lime (put into microwave for 12 seconds to maximize juice)
1/4 tsp sea salt
2 TBS Zesty Itallian salad dressing
Mix all ingredients together and refrigerate overnight. Serve with chips, over grilled chicken or fish.