Pico de Gallo
Adding mango to this time-honoured Mexican topping infuses it with a hit of sweetness. You can also use pineapple or peach. It’s wonderful with tortilla chips as well. The salsa can be made up to three days ahead of time and kept covered in the refrigerator, but it’s best served at room temperature.
4 plum tomatoes, seeded and diced
1 cup (250 mL) cubed mango
1/2 medium white onion, finely diced
1 jalapeno pepper, seeded and finely minced (optional)
1 garlic clove, finely minced
1/4 cup (60 mL) chopped cilantro
Juice of 1/2 lime
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
Place all ingredients into medium bowl and toss to combine.
Serves 8.
Each serving contains: 24 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 6 g total carbohydrates (4 g sugars, 1 g fibre); 75 mg sodium
source: "Taco Party", alive #376, May 2013
Pico de Gallo
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
