Treasure Tomato Pico De Gallo

Los Foodies Magazine
by Los Foodies Magazine
4 People
20 min

Los Foodies

Pico de gallo, Spanish for "chicken's bill," is a mess around with fabricated from finely slashed parts that incorporates jicama, onions, chiles/peppers, tomatoes, and various flavors. This topping becomes so named as it becomes when purportedly eaten with the thumb and finger, a movement that looks like a chicken's pecking beak. This Heirloom Tomato Pico de Gallo is a delightful and new cleaved salsa. I can not start to disclose to you the amount I love this salsa. It's straightforward, it's incredibly delightful and it's a superb expansion to any Mexican dish.

I make a large number of groups of this salsa, now and then with standard tomatoes also! Robby and I use it on top of dark beans, burritos, and quesadillas, in soups, and obviously with chips.

Tomatoes are incredible for the heart because of the outrageous cell reinforcement support, niacin, folate, and nutrient B6 that help decrease coronary illness.

They are additionally high in nutrients A, C, K, and potassium. The choline in tomatoes helps help the assimilation of fat and diminishes constant irritation. It additionally assists with rest, muscle development, learning, and memory. Tomatoes are high in Lycopene the cancer prevention agent that gives tomatoes their red tone.

Cooking tomatoes separates the cell dividers, which assists with delivering the lycopene and is better consumed by the body with a tad of fat like olive oil. The Zea-xanthin in them helps to separate unsafe bright beams, which shield eyes from "age-related macular illness." They are likewise an incredible blood purifier and extraordinary for skin and bone wellbeing.

Treasure Tomato Pico De Gallo
Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 2 cup diced tomatoes of mixed colors
  • 2 piece jalapeños, stemmed, seeded and minced
  • 1/2 cup  diced red onion
  • 1/4 cup cilantro leaves
  • 1 piece lemon juice
  • 1 pinch salt

In a bowl, toss the tomatoes with the jalapeños, onion, cilantro and lime juice. Season to taste with salt and serve immediately.
Allow to sit for 30 minutes so flavors combine and serve as a dip with tortilla chips or on top of grilled chicken or fish.
  • The recipe below was provided by Gwyneth Doland, Albuquerque’s cuisine expert. She likes to make this salsa in the summer, when she can find red, yellow, orange and green tomatoes at one of Albuquerque’s many farmers markets. Try it with chips or sprinkled over fajitas, fish tacos or grilled chicken breasts.
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