We love this recipe and use it as pico de gallo, salad toppers, taco stuffers, pizza topping, nacho toppings, and just scooped up on chips. When I want a salad that is a little more of a meal, I will add 1 or 2 15-oz cans of YFB (your favorite beans. I’ve used black eyed peas, black beans, and pinto beans and it worked), 1-15 oz can sweet corn, jicama finely diced, avocado, diced chicken, ham or pork and anything else in the kitchen that looks good. I always pour canned items into a colander and rinse well before adding them to the rest of the veggies. In particular black beans, because they will make everything dark if not rinsed well.
In summer, I add zucchini or yellow squash when it is plentiful and cheap. Fresh corn sliced off the cob and steamed a little before adding it would be good. Sometimes I use basil from my garden instead of cilantro. The possibilities are endless.
My hubby loves this recipe and told me I need to publish it! So here it is, our favorite pico recipe.
Pico de Gallo
I dice everything fairly small. I usually mix the vinegar and lime juice in equal proportions, adding more or less to taste. I like Bragg’s unfiltered, raw, organic apple cider, but other brands should work as well.
Hope you enjoy it!
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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