Pico de Gallo

Sometimes the most fun way to eat your veggies is to shovel them into your mouth with a chip! Of course you could also top your favorite tacos with pico de gallo.

My favorite part of this recipe is the cilantro. Cilantro is known for its ability to detoxify the body of heavy metals. Since it has such a definitive flavor (a little goes a long way) I love making sure I add it to any salsa or Mexican inspired dish I make. In addition to being a heavy metal detoxifyer, it is a good source if vitamins, A, C, K and even traces of B. There are even more benefits such as antifungal, antiseptic, aids in digestion….the list goes on! There is just no reason NOT to love cilantro!

6 Roma tomatoes

1 red onion

Cilantro

1 lime

Himalayan sea salt, to taste

1 jalapeno (optional)

  1. Dice the tomatoes and onion into small cubes and add to a large bowl.
  2. Using herb scissors (or using a knife and chopping small) cut cilantro  into bowl with tomatoes and onion. Use your discretion here, if you like a strong cilantro flavor add more. If you like just a hint of cilantro then a add just a little.
  3. Sprinkle the juice of 1 lime over all and give it a good stir. Add salt and stir.

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