Chips and salsa is one of the snack foods that we always have around the house. It’s simple and delicious and everybody likes it from the kids to the adults. Whenever I’m in a hurry or short on time, I’ll use store-bought salsa, but everyone prefers it when I’ve got enough time to make fresh Pico de Gallo.
What is Pico de Gallo?
You’ve probably heard of it before and seen it on the menu in Mexican restaurants. But what exactly is Pico de Gallo?
Really, it’s just another type of salsa. In Mexican cuisine, it’s also called salsa fresca or salsa cruda. It’s really very basic. It has tomatoes, onion, cilantro, jalapenos, salt and lime juice.
Everything is chopped and mixed together. However, because it is less juicy than regular salsa, it’s the perfect edition to things like tacos and fajitas. It’s easy to add to just about any Hispanic main dish without ending up with a soggy pile of food on your plate at the end.
I recommend using Roma tomatoes for this, since they have more tomato flesh and less seeds and juice. That ensures you get lots of the tomato and tomato flavor but that you don’t water down your Pico de Gallo and end up with a watery salsa at the end.
Red onion is usually a little more mild than white onion, so it makes a perfect edition to this delicious salsa.
Add a little red bell pepper for a little sweet and round it out with some cilantro and lime juice. You can use whatever type of chili pepper you like. I frequently use jalapeno peppers, but you can use anything. Be sure to remove the seeds from the peppers, and if you like a milder flavor, remove the membranes too.
PRO TIP: Use gloves when working with peppers and then wash your hands, knife and cutting board. That prevents any hot pepper juice from getting anywhere else, such as in your eyes. This is NOT a pleasant experience.
One of the reasons why this is so incredibly good is because it’s so amazingly fresh. I almost always prefer it the second day, once the flavors have had time to mellow and meld together a little better. It’s SO much better than the ones you can get in a jar in the grocery store.
That’s not even to mention that since it’s filled with veggies, it’s a GREAT snack and addition to just about every Weight Watchers recipe you can think of. It’s perfect for snacking, but it’s also great on taco salads, enchiladas, fajitas, omelets, breakfast burritos…you get the idea.
Fresh, bright and colorful veggies are packed with fiber, vitamins and minerals, so it’s a great way to give your body more of what it really needs. And those bright and colorful veggies are also packed with antioxidants that help keep you healthy.
I love this recipe. It’s simple and easy but it’s oh-so-delicious. It’s packed with veggies, so it’s low in points. It’s the perfect addition to many different recipes and a fabulous addition to your collection of Weight Watchers recipes. Enjoy!
Try these other Weight Watchers Dip recipes:
- 4 medium ripe tomatoes (chopped)
- 1/2 cup red onion (finely chopped)
- 2 chile peppers, mild or hot (seeded and finely chopped)
- 1/4 cup red bell pepper (chopped)
- 1/4 cup cilantro (finely chopped)
- Juice of 1 lime
- Salt and pepper to taste
- In a medium sized bowl, combine all ingredients.
Entire recipe makes 4 servings
Serving size is approx 1/2 cup
Each serving = 0 Points*
*based only on ingredients with an SP Freestyle value