Pico De Gallo

The best thing about this pico recipe is that just a few pulses in a processor gives you some of the freshest tasting, most addictive salsa that you will ever eat... No... the BEST thing about this pico is that when you have it on hand you can put it on taco salad or fajitas or saute it and it just makes everything brighter and more flavorful...Well maybe the very BEST THING is that it keeps so well in the fridge that you pretty much always have it on hand. Why settle for the stuff in the supermarket that looks like Pico but doesn't deliver the zest of the real thing?



2 really large or 4 medium fresh tomatoes (I love the organic vine ripened kind)
1/4 medium yellow onion
1 fresh jalapeño pepper (seeds removed for company or left in for just our tastes)
1/2 to 1 tsp celtic sea salt
  (you should try this salt is adds some good minerals, but is a little saltier than regular table salt)
1/2 or 1 lemon or lime depending on the size
You can add a little chopped cilantro here if you like it, but it is good without it.

Chop the vegetables pretty finely and toss with the salt and lemon juice.
I use this mixture of vegetables for a variety of quick fixes, for instance, quick sauteed with my bacon/egg grain free sandwich in the morning...

Added to many recipes where a quick mixture of veggies is needed...

Search this blog for Mexican Omelette Muffins or click on this link-  http://www.pinterest.com/pin/514395588662229658/



Fresh Salsa

Put the Pico in the processor and pulse a few times.  This is fresh but will keep in the refrigerator for a couple of weeks because of the citric acid in the lemon juice.