Pico De Gallo Salsa

My recipes are grain free, refined sugar free, and most are dairy free. Why would anyone change their diet so drastically? I did it to improve my health. Has my health improved? Yes, it has or you can bet your bottom dollar I would have reverted back. If you have allergies or just changed your diet to improve your health Welcome.

Many of my recipes are ones I can still make and need no revisions what so ever. My family finds it funny that the majority of recipes on my blog are brand new. Perhaps that is because I love variety and choices. I say that to my family a lot. I have always believed that life is about choices. The reason there are so many different recipes in the world is that different people prefer different choices. That’s what makes us unique and what draws people to certain foods or people.

I love summertime and Farmer’s Markets. I went recently and found some beautiful tomatoes. What to make with such beauties? Salsa of course. This is my version of a wonderful accompaniment to any Mexican meal. Try with my Build A Tex-Mex Salad or Lettuce Wrapped Chicken TacosChicken Enchiladas

I use Watercress in my salsa it is a leaf herb. It can be found in most grocery stores with the other herbs such as cilantro and parsley. It has a little bit of a bite to it is a cousin to mustard greens.

Nutritional Facts are listed below photo’s and are based on 2 tablespoons per serving.

1 roasted jalapeno

1.5 lbs ripe tomatoes roasted

1/2 cup roasted red onions

2.5 lbs raw ripe tomatoes

3 large  raw radishes chopped

2 cloves raw garlic minced

2 cups raw yellow or raw white chopped onions

2 cups raw red onion chopped

6 mini bell peppers chopped

zest of one lime

1 lime juiced

3 tablespoons chopped cilantro

1 tablespoon chopped watercress

1/2 inch chopped piece of raw jalapeno (with not seeds for mild)

1/8 teaspoon mesquite liquid smoke

1 tablespoon coconut sugar

2 teaspoons salt or to taste


Preheat oven to 400 F. Cut the top off the jalapeno and with a knife cut out the ribs and seed and discard. Shake the jalapeno upside down to get rid of the seeds and discard. *If you prefer hot things then leave the seeds in. On an oven proof pan add your tomatoes, garlic, jalapeno, and red onion. Place the veggies in the oven and bake for 25 -35 minutes or until the skin on the tomatoes crack and appear easy to peel. While the veggies are roasting add your chopped veggies, minced garlic, lime zest, lime juice, cilantro, watercress, raw jalapeno, liquid smoke, coconut sugar, and salt to a bowl. Stir until well combined. Once veggies in the oven have roasted remove from oven and allow to cool. When veggies are cool remove skins from tomatoes. Chop roasted tomatoes, roasted jalapeno, mince garlic and chop red onions. Add the remaining veggies to the bowl and stir.


Nutrition Facts
Servings 40.0
Amount Per Serving
calories 23
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 93 mg 4 %
Potassium 116 mg 3 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 5 %
Sugars 4 g
Protein 1 g 1 %
Vitamin A 10 %
Vitamin C 32 %
Calcium 3 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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