"In Mexican cuisine, pico de gallo, also called salsa fresca, is a fresh uncooked salad made from chopped tomato, onion, cilantro, fresh serranos, salt, and key lime juice."
It's summertime and that means an abundance of tomatoes - all kinds of shapes, sizes, and varieties of them. While they are generally listed as a vegetable for culinary purposes, actually tomatoes are botanically a fruit (berry) and, therefore, acid-forming (the basis of all disease) to the body when cooked. So, I am always looking for ways to enjoy them in their fresh, natural form since raw vegetables and fruits are the heart and soul of a healthy diet and are aggressive cleansing foods.
Pico de gallo is easy to prepare, low in calories, high in flavor and nutrients, and so versatile. In addition, cilantro (coriander) is a very powerful green plant food for cleansing and detoxing heavy metals out of our body. While we often think of pairing pico de gallo with tortilla chips (not an e-cleanse friendly food), it is also a great accompaniment to egg scrambles, bean and rice dishes, and grilled fish and chicken.
JOANN'S PICO DE GALLO
- 1 1/2 cups seeded, diced tomatoes
- 1/4 cup diced red onions or scallions
- 1 Tbsp diced jalapenos
- 1 Tbsp minced garlic
- Juice of 1 lime
- 2-3 Tbsp cilantro
- Salt and pepper
Combine all ingredients. Enjoy!