*This post is by both Aleesha and Sharlene*
One of the hardest things about healthy eating for both us has been finding healthy condiment options. Even things that seem “healthy” are often loaded with sugars and preservatives neither of us need. One of our favorite snacks has always been chips and salsa, and while we try to limit our grains, sometimes we just crave the comfort of a well remembered snack.
In the past, Shar never liked Pico de Gallo because she is not a huge cilantro fan, but Aleesha has always liked it. We decided to try and make our own awhile back and the results were a two thumbs up for both of us. We actually read the ingredients off the back of a store bough package to see if there were any surprise ingredients (there really weren’t) and just went for it.
For this recipe we used:
-2 Ripe Roma Tomatoes
-2 Tbs Chopped Onion (we used red onion)
-1 Tbs Chopped, Fresh Cilantro (you could use more to taste)
-1 Fresh Jalapeno Pepper, Finely Chopped
-1 Clove Garlic Minced or Finely Chopped
The Juice of One Lime
Salt, Pepper, Garlic Powder, Onion Powder, Chill Powder(optional) to taste.
Put it all together and you can eat it right away or let it sit and it is even better! We used a lot of lime juice because we wanted the chili/lime flavor. You might want to use less depending on your tastes.
For chips, we are so lucky to have a local business called Whole Grain Milling Company . They grow and make organic grains within a 20 mile radius of our home. In fact, the chips themselves are cooked about 1/2 mile from our front door! They are honestly the best corn chips we’ve ever had. With Shar’s difficulty digesting grains, if we are going to eat corn, we would rather have locally grown organic. All of their products are top notch though, so if you get a chance, definitely try them!
We also use Pico de Gallo for tacos and salads now, but nothing beats eating it with chips. (I found this great article on Whole Grain Milling Company. Aren’t you jealous now?)
Fun Fact: Did you know that Pico de Gallo is translated as “Beak of the Rooster”? Not sure where that came from, but I can never make it without thinking about it.
Give this recipe a try and tell us what you think! We have heard some people add cumin or hotter peppers, or even a splash of vinegar. Have fun with it and mix it up!