Pico de Gallo

I have to confess, I used to hate pico de gallo. I mean really, hate. When I used to go to my local Mexican restaurant every Taco Tuesday, I'd actually order everything with no pico! I. Was. Crazy. It's not that I really had anything against the pico, I was just never a fan of raw tomatoes before I was paleo. When I cut processed foods and sugar from my diet, my palate changed and I started craving foods that I used to find repulsive––tomatoes included. Now, I can't imagine eating Mexican food without fresh tomatoes and onions!

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Pico de Gallo

Prep Time: 5 min Cook Time: 0 min Total Time: 5 min Yield: ~2 cups

Ingredients

  • 1½ lbs vine ripened tomatoes

  • ¼ lb yellow onion

  • 4 tsp finely chopped fresh cilantro

  • ½ jalapeño, finely diced (optional)

  • ¼ tsp sea salt

Preparation

  1. Dice the tomatoes and onions and stir together in a medium sized bowl with cilantro and jalapeño.

  2. Stir in the salt last and let the pico sit as the salt soaks into the mixture and draws out some moisture.

  3. Serve at room temperature and store leftovers in an airtight container in the fridge, enjoy!

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