Friday, June 14, 2013

Pico de Gallo - Raw Mexican Salsa Recipe

Pico de gallo or salsa fresca is one of my favorite Mexican salsas. It is raw and refreshing and, most importantly, very easy to make. I usually eat it together with a freshly made guacamole and raw, sprouted flax crackers. Pico de gallo can also be used as a rich dressing for a simple green salad. Mix romaine lettuce, French endive, chicory and iceberg lettuce leaves. Add a generous portion of salsa and some olive oil and you have a great summer salad.

  • 2 cups diced heritage tomatoes
  • 1/2 small white onion, chopped
  • 1/2 small red onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1 small hot chili pepper, minced
  • 2 Tbsp virgin olive oil
  • juice of 1/2 lime
  • Kosher salt and freshly grind pepper to taste

  • Whisk olive oil, lime juice, minced chili and garlic in a bowl large enough to hold all the other ingredients.
  • Add chopped tomatoes and onions. Mix gently.
  • Add cilantro. Mix again.
  • Add salt and pepper to taste. 
  • Cover the bowl with a lid and refrigerate for 15 minutes or so.
  • Serve nicely chilled as a side dish or as a garnish-cum-dressing with salad greens. Enjoy it in good company!

In radiant health - passionately raw - Dominique

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