Fresh & Flavorful Pico de Gallo
My daughter Kaylee LOVES fresh pico de gallo. She’ll sit with a huge bowl of it and a bag of organic tortilla chips and just inhale it. And because of the health benefits to the fresh salsa, I don’t discourage it. With fresh tomatoes, fresh peppers, and fresh onion, the vitamins and minerals can’t be beat. In running the nutritional analysis of the recipe, this is what I discovered. Fresh Pico de Gallo is has no cholesterol, is low in sodium, very high in dietary fiber, high in manganese, high in magnesium, high in niacin, high in phosphorus, very high in potassium, high in thiamin, very high in vitamin A, very high in vitamin B6, and very high in vitamin C.
It’s also REALLY easy. I make it all summer long straight out of my garden.
1 medium onion
2 fresh jalapeño peppers
¼ cup fresh cilantro
juice of 1 lime (about 2 TBS)
sharp knife/cutting board
chopper (not mandatory, but I prefer it)
Juice the lime
Chop the tomatoes. I prefer to use my chopper, so that I have small, even pieces.
Chop the onion.
Chop the jalapeños — make sure you wear a glove to handle the peppers.
Chop the cilantro.
Mix all of the vegetables with the lime juice.
|Very low in saturated fat
Low in sodium
Very high in dietary fiber
High in manganese
High in magnesium
High in niacin
High in phosphorus
Very high in potassium
High in thiamin
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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