Fresh Salsa

Vicki Butts (lazyme)


Also known as pico de gallo, this salsa, which is always available in homes throughout Mexico and Central America, is also popular in restaurants in the United States. The ingredients can be combined in different proportions, always with magnificent results.

From Diabetic Cooking for Latinos by Olga V. Fuste.


★★★★★ 1 vote

3 1/2 cups
20 Min
No-Cook or Other


  • 3 large
    tomatoes, peeled and diced
  • 1/2 c
    finely chopped white onion
  • 1/2
    jalapeno pepper, seeded, deveined, chopped
  • 1
    anaheim pepper, seeded, deveined, chopped
  • 1/2
    red bell pepper, chopped
  • 2 Tbsp
    chopped cilantro
  • 1/2 tsp
  • 1/2
    lime, juiced
  • 1 tsp
    white wine vinegar
  • 1 Tbsp
    water or tomato juice

How to Make Fresh Salsa


  1. Combine all ingredients, mix well, and let stand for 30 minutes.
  2. Serve with everything!
  3. PER 1/4 CUP.
    Exchanges: Free Food. Calories 16; Calories from Fat 2; Total Fat 0 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 88 mg; Carbohydrate 4 g; Dietary Fiber 1 g; Sugars 2 g; Protein 1 g.

Printable Recipe Card

About Fresh Salsa

Course/Dish: Salsas
Main Ingredient: Fruit
Regional Style: Latin American
Other Tag: Quick & Easy

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