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Homemade pico de gallo



Pico de Gallo

I began my journey transitioning to a plant-based diet a few months ago and so far I've noticed some improvements in my health.  I'll explain the reasons I did this in another post, as well as some of the health improvements I've noticed, but suffice it to say I did it to improve my health and root on my family as they improve theirs.

One thing you have to do when transitioning from the traditional Western diet of meat, dairy, fat and salt to a plant-based diet is experiment with whole foods and how to prepare them.

Here is a staple recipe I make quite often, and it is not only full of flavor and vibrant colors, but delicious, versatile, and incredibly easy to make.  It is my homemade pico de gallo, which is fantastic of course on Mexican cuisine, but also rocks with tofu dishes, rice and beans, whole grain crackers...you get the drift.


Ingredients:

6-8 Roma tomatoes (or a mix of Roma with other fresh tomatoes (Roma have a great firmness and texture for this, so I usually use at least a few), diced

1/2 a red or yellow onion, diced

1 small jalapeno pepper, seeds and ribs removed, diced

Juice of 1-2 limes, depending on your taste

2-3 garlic cloves, minced

small handful fresh cilantro, chopped

Pepper to taste (you'll see in the photo above my Himalayan salt grinder--I used to add a pinch of salt to this recipe, but no longer use salt)




(ingredients ready to go)














Blend all ingredients together by hand for a chunkier pico like this.


 







You can also throw everything in your blender and make more of a salsa consistency like this.








This is ready to eat right away, but gets even better if refrigerated overnight to allow the flavors to blend.  So easy and so good it should be illegal.









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