Is a fresh uncooked condiment. Although you can add and make many different variations, pico de gallo usually inclues: onions, chilies, tomatoes, cilantro and garlic. You can always add lemon or lime, seasoning, and other herbs like cilantro.
Pico De Gallo is very healthy, simple and prepare time as fast as 7 minutes. It is great on top of any meat, tacos, salad to add moisture, taste, and nutrition to your daily food. For those of you who have attended Premier Fitness Camp add this recipe to your “create my own recipe” in your at home meal planner to incorporate more taste, minerals and vitamins to your daily tracker.
Being that Pico De Gallo is a raw recipe with fantastic ingredients it has many health benefits. Cilantro aids in proper digestion and helps with good vision. Tomatoes contain fiber, Vitamin E, and Vitamin C and potassium. Onions contain both fiber and Vitamin C.
Pronounced [sih-LAHN-troh] this member of the carrot family is also referred to as Chinese Parsley and Corriander. It is actually the leaves and stems of the Coriander plant. The fresh leaves are an ingredient in many South Asian foods, in Middle Eastern cuisine, in Chinese dishes, and in Mexican dishes, particularly in salsa and guacamole and as a garnish.
3/4 cup small diced tomatoes
1/3 cup small diced red onion
3 (or to taste) finely chopped chilies
1/4 cup finely chopped cilantro
1 tbsp. fresh lime juice
1/4 tsp Stevia powder
sea salt to taste
Mix the tomatoes, onions, chilies, and cilantro together well. Next add lime juice, sea salt and Stevia powder into the vegetables. Set aside at room temperature to season for about 30 minutes before using.
Jason Kieffer is our Premier Fitness Camp Chef and the Executive Chef and Wellness Coach at The Park City Medical Center utilizing all of his talents and extraordinary experience and expertise in naturopathy and holistic nutrition.
Eternally evolving, Kieffer’s new company and website, Chef Jason Kieffer’s Blog The Healing Palate, further illustrate that perhaps this Chef’s lifetime love for food and physiology is actually just beginning.