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Serving the Susquehanna Region

Celebrate Cinco de Mayo with a Simple Pico de Gallo

by Madeline Waters

Pico de gallo is simply salsa prepared in the Mexican tradition. Typically made of raw, uncooked ingredients (tomatoes, onion and chiles), pico de gallo adds a layer of fresh flavor over grilled fish or chicken; with fajitas, tacos, enchiladas and quesadillas. It's a simple addition for any meal packed with nutrients and vitamins.


  • 1 large tomato, coarsely chopped*
  • 1/3 cup coarsely chopped cilantro
  • 1/4 cup finely-chopped onion
  • 1 fresh jalapeno pepper, seeds removed, minced **
  • 2 tablespoons fresh lime juice
  • 1/2 cup diced cucumber or radishes (optional)
  • 1/2 avocado, pit removed, diced (optional)


  • Chop ingredients.
  • Combine all ingredients in a medium bowl and stir well.
  • Cover and chill for 1 to 4 hours to allow flavors to blend.

Cooking Notes
* If flavorful fresh tomatoes aren't in season, substitute about 3/4 pound (2 to 3) roma or plum tomatoes or 1 (15-ounce) can of diced tomatoes, drained.
** To adjust the heat, use more or less jalapeno.

Nutrition Information
Serving size: 1/4 cup
Serves 6
Calories: 10; Calories from fat: 0; Total fat: 0g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium 20mg; Total carbohydrate: 2g; Dietary fiber: 1g; Sugars: 1g; Protein: 0g

Recipe courtesy of Roberta Duyff, MS, RD, FAND, Academy of Nutrition and Dietetics Complete Food and Nutrition Guide.