Superbowl Salsa

Actually, this is Pico de Gallo. But “Superbowl Salsa” is a lot easier to say. So….

I will tell you, though, that this combination of flavors is so incredible, I can very literally eat it right out of the bowl. Without chips. Seriously. Like ice cream. It makes me feel like I’m a kid in my mom’s garden. I think the secret is the cilantro. If you’re not a fan of cilantro (coriander leaf), this is not for you.

Cilantro has this fresh-out-of-the-earth kind of taste that makes you feel like you are putting an entire garden in your mouth. It really kicks up the flavors on everything else in the dish, so make sure you get it in there.

Couple this with my fantastic Pomegranate Guacamole, and you’ve got a great start to a Stupendous Superbowl Spread.



1. Get your veggies ready (tomato, onion, cilantro, lime)



2. Dice them up.



3. Mix in some salt and pepper. And you’re done.

*As an FYI, Pico de Gallo means “rooster’s beak” in Spanish.


Superbowl Salsa
  • 4 roma tomatoes, diced
  • ⅓ red onion, minced
  • 1½ limes, juiced
  • salt and pepper to taste
  • 2 garlic cloves (optional)
  1. Chop, juice, sprinkle and mix.
  2. Chill in the fridge for at least an hour for optimal taste.
  3. Enjoy!
When making salsa I prefer roma tomatoes because they are more durable and not as juicy. They hold up better, essentially. But any tomato will do.


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