Good Lifestyle

Pico de Gallo is the most versatile of all salsas and, of Siever now, it's probably clear for you that we like a good versatile recipe. You probably had Gallo Pico before, that you realize or not that it was what you eat. Pico is more often made more sweet in spices than other salsas and pieces of tomatoes, onions, peppers and cilantro are cut less finely, then you will recognize exactly what you eat as you eat. This chunky mix of vegetable vegetable vegetables of the sauce can be scattered overTacos WhereNachos, even folded in eggs and salads, scattering on sandwiches, rolled in a burrito or poured into a bowl of burrito to keep it gluten free, or simply just eaten with a lot of homemade tortilla chips and chased with a cold beer (or two) . The list could continue ... (We told you it was versatile). What's great, from a health perspective about Pico de Gallo, because because the ingredients are cut larger than other salsas, it is usually healthier than the alternative, which Can easily cover false ingredients easier. This offers you the perfect excuse to get to the farmer market and get the freshest ingredients you can find (and simultaneously support a local farmer), but no matter how you cut it, serve or eat it, you Can not really lose with ourvegan Pico de Gallo. Now chop-la-chop, do you cook and make it cut!

Is about 3 cups

You will need

4 chopped Roma tomatoes
1 small red onion, diced
1 Jalapeño, minced
1 coriander handle, minced
Juice of 1 lime
Salt and pepper

How to do it

Combine tomatoes, onion, jalapeño, cilantro and lime juice in a mixing bowl. Season with salt and pepper and mix mix well. Covered guard in the refrigerator for a maximum week.

Eat

Like all our favorite recipes, Pico de Gallo is an excellent to give your own spin. Not a spice fan? Sump the Jalapeño for a soft green pepper. Heirloom tomatoes in the season? Hache them and give your Pico some new colors. Are you a person who hates Cilantro? Try rather parsley instead.

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