Hot summer days, breezy spring evenings, chilly autumn afternoons or snuggly winter afternoons. All of these occasions are perfect for fresh Pico de Gallo salsa. Who says that salsa only is for warm weather and outdoor barbecues?
Obviously, Pico de Gallo and tortilla chips go together like peanut butter and jelly. Bring Pico de Gallo to a dinner party and have it light up the buffet line with the cornucopia of colors. But Pico de Gallo is more than just a pretty face for chips; it is a refreshing and delicious topping for grilled chicken breasts or seasoned flank steak. And if you do find yourself eating outside during those warm weather days and outdoor barbecue occasions, by all means whip up a batch of this deliciously fresh Pico de Gallo and adorn whatever you serve. Your taste buds will thank you.
FRESH PICO DE GALLO (SALSA FRESCA)
2 tablespoons De Nigris Organic White Modena Vinegar with Balsamic Vinegar of Modena
1 teaspoon sea salt
½ teaspoon ground black pepper
3 cloves garlic, minced
1 cup fresh cilantro leaves, chopped
1 yellow bell pepper, chopped
1 English cucumber, peeled and chopped
½ jalapeno, seeded and minced
1 sweet onion, chopped
4 tomatoes, chopped with juices
1 jicama, peeled and chopped
3 radishes, peeled and chopped
- Prepare sauce in large mixing bowl: vinegar, salt, black pepper and garlic.
- Add the remaining ingredients to bowl and refrigerate before serving. Best if you let sit overnight or two hours. Still delicious if you consumer right away.
- Serve and enjoy!