Wholesome Pico de Gallo

These vitamin-packed, fresh ingredients are just a little taste of heaven.

For about 6 months in 2014 I was on a pico/salsa mission.  I made a different one every week.  I tweaked it a little bit each time to find just the right ingredients for a nutrient-packed, super tasty pico.  I make this any time we go to a pitch-in or gathering.  It is always the biggest crowd pleaser!  I'm always getting compliments and requests for the recipe. There's usually not a drop left and I make a HUGE bowl of pico de gallo.  This recipe can be chopped or blended to make a salsa.  So here you have it...

​Kelly's Favorite Pico (made with organic ingredients to keep it real)
​6 -7 Roma tomatoes
1 medium red onion
1 large green pepper, core removed and chopped
​1 large red pepper, core removed and chopped
​1 jalapeno pepper, core removed and chopped
​3 green onions, chopped and set aside
​2 bunched of cilantro, washed and de-leafed and
​set aside
​1 lime
1 garlic clove, minced
1/2 cup of olive oil
sea salt, to taste
​fresh cracked, black pepper, to taste

​​Nutrients Found In This Pico:
​-vitamin A, vitamin B6, folate, vitamin E, dietary fiber, vitamin B2, vitamin K, niacin and potassium
​-cancer fighting lycopene
​-calcium, iron, magnesium, phosphorus, selenium and zinc 

Chop all vegetables and add to large bowl.  If blending for a salsa, add vegetables to blender and blend, all except the green onion and cilantro.  Once vegetables are blended or chopped and added to bowl, add the chopped green onion, cilantro, olive oil, salt and pepper.  Then squeeze all the juice from the lime over the mixture.  Stir well and let marinate in fridge for 30 minutes before serving.  Bon appetit! 

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