Pico De Gallo is a delicious fresh chopped salsa. I can not begin to tell you how much I love this salsa. It is simple, flavorful and a wonderful addition to any Mexican dish. It’s one of Robby’s favorites too! I make batch after batch with regular or heirloom tomatoes! We use it on top of black beans, inside of burritos and quesadillas, in soups and with chips.
Pico de Gallo Recipe:
- 4 – 5 Large Heirloom Tomatoes (you can use any tomato but the heirloom are the best)
- 1/2 White Onion
- 1 -2 Jalapeno
- 1 Cup Cilantro
- 1 Large Clove Garlic
- 1/2 Fresh Squeezed Lime Juice
- 1/2 Teaspoon Sea Salt (or to taste)
Dice the tomatoes and onions into small cubes.
Mince the jalapeño, cilantro and garlic as small as you can.
Add the lime and salt.
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.