Happy Cinco de Mayo!
I got some beautiful heirloom tomatoes and made a really delicious raw tomato salsa.
Pico de Gallo is a perfect accompaniment not only for Mexican dishes but also for any raw or cooked dish that needs to be pepped up. It is great with raw or cooked/grilled burgers, as a topping for avocado toast, gazpacho or any other raw soup, and even as a sauce for the spiralized zucchini.
Ingredients:
- 3 cups diced green, yellow and red heirloom tomatoes (seeds removed)
- 1/2 medium large red onion, diced
- 1/2 medium large white onion, diced
- 2 jalapeño chili peppers, seeded and diced (save a few slices for garnish)
- 1 small garlic clove, minced
- 1/4 cup chopped fresh cilantro
- juice of 2 limes
- 1/2 Tbsp virgin olive oil, optional
- 1/4 tsp Celtic sea salt to taste, add more as needed
Method:
- Gently mix all the ingredients in a large enough bowl. Cover the bowl, place it in the fridge for 10-15 minutes and allow the flavor to develop.
- Serve with your preferred dish and enjoy in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2024