Pico de Gallo

Pico de Gallo, Salsa, Guacamole.

You’re thinking about dips, fajitas, tacos, tortilla chips, basically Mexican food.

I hate Pico de Gallo. It’s the jalapenos. I hate that crazy sear your tongue into numbness pepper.

Everyone makes their pico different. Go to a dozen Mexican restaurants, it’s all different. It’s like Puerto Ricans and all their recipes. There’s a base recipe and people add whatever they want to it.

In reality, Pico de Gallo is really a condiment. It’s used to bring out flavors. Although, I swear people use it to mask blandness. I mean seriously, how much pico do you need on your fajitas? People put a 1/2 cup on their food instead of 1 spoonful. That and sour cream. But don’t get me on how disgusting sour cream is on Mexican food.

This is my version. It’s one of those, in case I need it sort of things. Other than that, I rarely make it.


Pico De Gallo

1/2 onion, diced
1 roma tomato, diced
2 jalapeno peppers, diced
1 tablespoon chopped cilantro


Get a bowl, dump ingredients into it and mix until well combined.

Makes 1 cup. Calories: 81, Carbohydrates: 14 grams, Sugar: 10 grams, Fiber: 4 grams, Protein: 3 grams.

If anything, this proves there’s natural sugar in everything. Nothing but veggies and there’s sugar. But think how low that amount will by when you put a spoonful on your tacos or fajitas.

Despite creating refried beans, this little condiment proves the Mexicans were in their right mind when creating their cuisine.

Need a little heat to your dish, add some pico. It’s worth it.


3 thoughts on “Pico de Gallo

  1. Pingback: Sausage, Spinach, and Bean soup | The DIABETIC Kitchen

  2. Pingback: Tacos | The DIABETIC Kitchen

  3. Pingback: The OMG Brisket Nachos | The DIABETIC Kitchen

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