Mozzarella Pico de Gallo
Fresh Pico de Gallo lives up a number of dishes and is delicious as an appetizer. Add in cheese to make Mozzarella Pico de Gallo for both a flavor, texture and protein boost!
Servings: 4 cups
- 3 cups diced tomatoes seeded (see notes)
- 1/3 cup minced red onion
- 1 jalapeno seeded and minced (leave seeds in if you enjoy spicy heat)
- 2 large garlic cloves finely minced
- 3/4 cup or more diced fresh Mozzarella (Bocconcini or ciliegine are the smaller balls & work great)
- 1/4 cup chopped cilantro or parsley
- Juice of 1/2 or 1 lime
- A few dashes of salt
- 1 TBS honey optional
Seed and dice your tomatoes, mince your onions, jalapeno and garlic and add to your mixing bowl.
Add in diced mozzarella, cilantro/parsley, lime juice and salt and toss to combine.
Drizzle on just a bit of honey if you wish and toss again./ Cover and chill for 30 minutes.
If you enjoy balsamic glaze, drizzle some over top and serve and enjoy!
If I make this with grape tomatoes, I don't worry about seeding them since they are not as watery as large tomatoes can be.
Rule of thumb is to cut your tomatoes in half, use a spoon to scoop out the seeds and pulp. If the core of the tomato seems white or tough, cut that out as well
As far as jalapenos go, you never know if the one in front of you is mild or hot as hades! I usually rub my finger across the inside of jalapeno and pop it in my mouth to see what I am dealing with (I like heat).
If spicy is not your thing OR you have a HOT one...Remove the seeds and stem from the jalapeno and discard. And of course, always be careful! Even hours later or even the next morning in the shower...avoid placing fingers that touched jalapenos in your eyes...trust me!
Serving: 4g | Calories: 47kcal | Carbohydrates: 7g | Protein: 8g | Fat: 1g | Saturated Fat: 0.6g | Cholesterol: 3mg | Sodium: 113mg | Fiber: 2g | Sugar: 4g