Salsa has been a staple in my kitchen for a long time. After all, I grew up in South Texas where salsa appears almost everywhere. My favorite, though, has always been pico de gallo, also called salsa fresca or “fresh salsa.” Unfortunately, I don’t get around to making it very often, even though it’s ideal for a healthy gluten-free diet.
As a result, when my son shared some of his freshly made batch with me last week, I couldn’t help but want to share it with you!
He served his on top of some black beans with crisp tortilla chips on the side. Here is his Pico de Gallo recipe. Mmmmm, delicious!
Pico de Gallo, or Salsa Fresca (Fresh Salsa) – Naturally Gluten-Free
- 8 Roma Tomatoes, diced
- 4 Vidalia Onions, diced
- 1 to 1-1/2 cups Cilantro Leaves, roughly chopped
- 2 Jalapeños, seeded, minced
- 2 to 4 Tablespoons Fresh Lemon Juice, to taste
- 1 Tablespoon Garlic Salt, or more to taste
After preparing the tomatoes, onions, cilantro and peppers, combine and add the lemon juice and garlic salt to taste. Chill and serve.
Makes about 10 cups, or approximately 40 servings.
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