Fresh Pico de Gallo
Prep: 20 minutes
Each summer Carilion's Clinic's Community Health and Outreach team grows a variety of hot peppers on Morningside Urban Farm—including the jalapenos used in this recipe from Angela Charlton, R.D.-N., for so-much-better-than-storebought pico de gallo.
You could also use serrano peppers, which are even hotter than their jalapeno cousins, if you like your salsas really fiery. (In fact, feel free to play around with different types of peppers until you find your preferred level of heat.) Either way you'll be getting the health benefits of capsaicin, a powerful antioxidant and the compound that gives hot peppers their punch.
For a sweeter salsa loaded with even more antioxidants, toss in some diced mango or pineapple.
2 large tomatoes, diced
1/4 onion, chopped
1-2 jalapenos (depending on how much heat you like), cored and finely chopped
1/3 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
Salt to taste
- Add all ingredients to a large bowl.
- Toss with a spoon to combine well.
- Cover and let sit for 10-15 minutes.
- Serve and enjoy!