Why oh why didn’t I do this sooner?
Honestly, I never thought homemade pico was worth it–I mean how much better could it possibly be? And how much chopping would this entail? It’s just so ridiculously easy to just pick this up at the store…
Well, I’m here to tell you it’s worth it.
It is so, so much better!
Even without any added salt, the flavor is bigger, bolder and fresher.
Okay, I’ll admit it: I’ve been in a pico rut.
I found a pico de gallo that’s low salt (80 mg per 2-tbsp. serving) at Trader Joe’s and I’ve been using it for years on my beans, tacos, and tofu eggs.
I thought I really loved that TJ’s pico.
I mean, I was pretty-much “blessed” to have found a pre-made salsa that conformed to the low-added-salt requirement in Dr. Fuhrman’s nutritarian plan.
But I was seriously selling myself short in the pico department, friends–and there’s no way I’m going to let that happen to you!
It all starts with the tomatoes…
I’m happy to report that this recipe works with Campari, Beefsteak and Heirloom tomatoes wonderfully!
Since tomatoes are the heart of pico de gallo the more flavorful tomatoes you can find the better–that’s why my favorite were the heirloom tomatoes (upper-left, above).
Best advice: get what’s most in-season at the time.
6 fresh ingredients.
It get’s no easier than chopping and stirring–word.
I’m a big believer in two things as a nutritarian: keep most of your food quick and simple and always make it flavorful!
When you’re living without oil and salt, taking time to make homemade sauces, dips and dressings is a very wise investment of your time. That’s why this pico recipe matters.
Compared to store-bought, this pico de gallo wins on every possible flavor mark. It’s going to take your plain-Jane black beans and turn them into a culinary experience.
It’s going to raise to bar on any simple dish you add it to, and it’s going to make life that much more vibrant!
Here’s the challenge: take the time to make just one batch of this pico and see if you can go back to the store-made stuff afterwards.
(Yeah, you’ll be converted too.)
No-Added-Salt Pico de Gallo
The cleanest of all Pico de Gallo recipes: no salt, no oil, 6 fresh ingredients and absolutely perfect when you're on Dr. Fuhrman's nutritarian program!
- 1 3/4 cup diced tomatoes
- 1/2 large red onion, diced
- 1/4 cup fine-diced jalepeno (1 jalapeno, most seeds removed)
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1 tbsp fresh minced garlic (about 3 large cloves)
- fresh pepper, to taste
Mix all the ingredients together and ground pepper to taste. Allow to sit at least 10 minutes before serving.
Store in glass Mason jar in the refrigerator for up to 10 days.
If you make this recipe, please come on back and share what you think!