Red Gold Tomato Pico De Gallo
Is it a topping? Is it a side dish? Yes! At our house the Pico De Gallo is…. gone!
This is a really easy recipe that has bold flavors and crunch. By using the Red Gold Tomatoes with hot green chilies, the prep time is shorter and the seasoning in the tomatoes is about all the dish needs.
Serve with chips, or as my daughter Katrina says.. “a spoon”… Really, this goes great on burgers, with chips, on a salad, toasted bread, and yes ..with a spoon in a single serving cup which makes this another food that travels well.
1 can Red Gold Tomatoes with hot green chilies
1/2 red onion, diced
2 Colored Bell Peppers (Red, Yellow or Orange), diced (you can use any color or combination)
1 bunch cilantro, stripped with a fork*
1 teaspoon minced garlic
Lemon or Lime juice to taste (about a tablespoon is usually enough for us)
Salt & Pepper
Drain the canned Red Gold Tomatoes with hot green chilies (at this point I taste them to see if they are too hot – and rinse if necessary to reduce the heat)
Combine everything in a bowl and stir well
Salt & Pepper to taste
*The easiest way I have found to prepare cilantro is to hold the bottom of the stalks in one hand and scrape the leaves off with a fork in my other hand. The tines of the fork will slip between the stalks and pull off the leaves, leaving the stalks still bound together. Yes, it’s a little messy but such a time saver.
This is ready to eat the moment it is stirred..however, if you can keep the crew out of it for at least an hour while it rests in the fridge; it’s worth it!