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Eclecticisms: Pico de Gallo!

Saturday, March 20, 2010

Pico de Gallo!

Last night, despite knowing it was going to snow the next day, I was really feeling the 70 degree weather (Yes, 70 to snow in 24 hours. Go Chicago!) and decided to whip up some Pico de Gallo. Generally, I am not a fan of making this in the winter, because I hate buying ingredients that I can pick out of my garden for free in just a few months, but I went to a fruit market and got some really sweet deals last night.

This dish is pretty self explanatory, but I like to try slight variations, as I have yet to make it perfectly. This time I added lime juice and oilve oil. Although the olive oil was used very sparingly, I think I'll leave it out next time.


1/2 medium sweet onion (I'm trying red next time but sweet works well)
5-6 medium tomatoes
2 jalapenos, seeded
2 garlic cloves
Juice of 1/2 lime
1/2 bundle cilantro (or, if you're like me and LOVE cilantro, use more!)
1 Tbs Olive Oil

Slice and dice all ingredients, mix together in a bowl and serve with totrilla chips. I used Trader Joe's organic white corn tortilla chips. Yum!

(I was very excited to use my antique juicer for the first time ever!)

Health Benefits of Pico de Gallo:

Of course, eating any kind of chips in large quantities aren't going to shrink your hips, but this is a very low-calorie and healthy snack.

Tomatoes: Fiber, Vitamin E, Vitamin C, Vitamin A and Potassium! Several studies have shown tomatoes to be effective at lowering cancer risks.

Cilantro: Vitamin A, used in natural medecines to aide digestion. Also contains lutein, which is needed for good vision.

Sweet Onion: Fiber and Vitamin C

Jalapeno: Vitamins A, C and K plus folate. Did you know a "chipotle" is a smoked and dried jalapeno? I didn't! Not using the seeds will allow you to have a mild dip that everyone can enjoy.

Lime juice: Vitamin C

Oilve Oil: Heart healthy!

I still have to post about my soda bread, and tonight Leslie and I will be making lasagna and blueberry peach pie. Stay tuned!

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