Pico de Gallo Salsa

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When this delicious and colorful potpourri appeared in our weekly CSA box, what could I do but make a salsa? I had no lime juice, but that wasn’t stopping me! I diced up the purple onion, the red pepper, the tomato, the cilantro, and the garlic.  I added a splash of ACV, and a pinch of sea salt.  And the results? Delicious!

The salsa is a little spicy, but even for my six-year-old brother, it wasn’t too much. Enjoy!

Ingredients:

  • 1 small purple onion
  • 1/2 a sweet pepper
  • 1/2 a large heirloom tomato
  • 1 clove of garlic
  • 2 sprigs of cilantro
  • a generous splash of apple cider vinegar
  • 2 generous pinches of sea salt

Method:

  1. Dice the onion, tomato, pepper, garlic and cilantro.
  2. Add the vinegar and sea salt.  Toss thoroughly.
  3. Allow to macerate for about 10 minutes before serving.

Note: Try this yummy salsa recipe with fresh, medium-rare grilled tuna.  Mmmm… Or there’s the traditional Mexican food approach too. 😉