This Heirloom Tomato Pico de Gallo is a delicious and fresh chopped salsa. I can not begin to tell you how much I love this salsa. It’s simple, it’s extremely flavorful and it’s a wonderful addition to any Mexican dish. I make batch after batch of this salsa, sometimes with regular tomatoes as well! Robby and I use it on top of black beans, inside of burritos and quesadillas, in soups and of course with chips.
Heirloom Tomato Pico de Gallo Recipe:
- 5 Large Heirloom Tomatoes – – diced – you can sub any tomato but heirloom are the best
- 1/2 Red Onion – diced
- 1 -2 Jalapeno – minced
- 1 Cup Cilantro – chopped – or to taste
- 1 Large Clove Garlic – minced
- 1/2 Lime – fresh squeezed
- 2 Teaspoons Himalayan or Sea Salt – or to taste
Instructions:
Dice the tomatoes and onions into small cubes.
Mince the jalapeño, cilantro and garlic as small as you can.
Add the lime and salt.
Health Benefits:
Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease. They are also high in vitamins A, C, K and potassium. The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation. It also helps with sleep, muscle movement, learning and memory. Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color. Cooking tomatoes breaks down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil. The Zea-xanthin in them helps filtering harmful ultra-violet rays, which protect eyes from “age-related macular disease.” They are also a powerful blood purifier and great for skin and bone health.
