Pico de Gallo–Our weekly version

Pico de Gallo
I use this stuff on EVERYTHING! It is important that we increase our raw veggies so we have more fiber in our diet and raw so we haven’t cooked the nutrients out of them!

I like to make a big batch once a week and then eat it on everything from omlettes to burgers, chicken, anything else that could use some relish or some kick!

Pico de Gallo

  • 3 good sized tomatoes (preferably organic – I prefer big uglies) Sliced and diced very small.
  • 1 large onion minced or diced very fine
  • 2-4 jalepeno peppers minced. (this can be adjusted to your liking, we also use our organic, home grown chili peppers for this as well.
  • 1/2 a large bunch of fresh cilantro (leaves only) minced up

Mix it all in a big bowl and let it sit at room temperature for at least an hour for the flavors to meld.  FABULOUS stuff!

Stores well in the refrigerator for a week to a week and half. I eat it on everything!!!


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