Happy Cinco de Mayo! I got some beautiful heirloom tomatoes and made a really delicious raw tomato salsa. Pico de Gallo is a perfect accompaniment not only for Mexican dishes but also for any raw or cooked dish that needs to be pepped up. It is great with raw or cooked/grilled burgers, as a topping for avocado toast, gazpacho or any other raw soup, and even as a sauce for the spiralized zucchini. Ingredients: 3 cups diced green, yellow and red heirloom tomatoes (seeds removed) 1/2 medium large red onion, diced 1/2 medium large white onion, diced 2 jalapeño chili peppers, seeded and diced (save a few slices for garnish) 1 small garlic clove, minced 1/4 cup chopped fresh cilantro juice of 2 limes 1/2 Tbsp virgin olive oil, optional 1/4 tsp Celtic sea salt to taste, add more as needed Method: Gently mix all the ingredients in a large enough bowl. Cover the bowl, place it in the fridge for 10-15 minutes and allow the flavor to develop. Serve with your preferred dish and enjoy in good
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