Raw Salsas are usually found on the tables of Mexican homes. Perhaps the most well known of these salsas is pico de gallo. It is a simple salsa, only 7 ingredients and that’s counting the salt and pepper. Mexican mothers teach their children to make this salsa almost out of habit. So lets take a peek at what we have here.
Cilantro contains Vitamins C, A and K as well as folic acid, riboflavin and niacin.
Limes are high in vitamin C and contain some potassium, calcium and phosphorus
Onions contain Vitamins B and C along with iron, calcium and potassium
Tomatoes are rich in lycopene, a powerful, natural antioxidant as well as vitamins A and C
Jalapeno peppers contain vitamins C, K, A, E, and most of the B Complex, plus potassium, iron, magnesium, phosphorus, copper and manganese as well as antioxidants.
Quite a powerhouse for a simple salsa.
Pico de gallo
2 large ripe red tomatoes
1/4 medium red onion, finely diced
1 large fresh green jalapeno, seeded and finely chopped
1 tablespoon chopped fresh cilantro
Juice of half a lime
Sea Salt and fresh ground pepper to taste.
Halve the tomatoes and scoop out the seeds, then dice the tomato and place in a glass bowl. Add the diced onion, diced Jalapeno, chopped cilantro and lime juice. Season with the sea salt and freshly ground black pepper and gently stir so that it is mixed well. Cover and place in the refrigerator for from 30 minutes up to an hour to allow all the flavors to blend together.
And that’s all there is to that, so lets take a look at another very popular salsa in Mexico.
Salsa Verde Cruda or Fresh Tomatillo Salsa. This is a salsa that you want to use the day you make it. It does not have a long shelf life and tends to lose its flavor if left overnight. It is so easy to make that time should be no problem, You should be able to make a batch in about 15 minutes or less.
3 tablespoons diced white onion
1 Serrano chile, split and finely diced
1 small garlic clove,
1 tablespoon chopped cilantro sprigs
Sea salt to taste.
Place half of the tomatillos, onion,serrano, cilantro and all of the garlic into a blender. Blend just until the tomatillos release their juices and you have a coarse puree. Remove from the blender, put into a glass bowl and add the remaining ingredients. Transfer to a serving bowl. This salsa can be served cold or at room temperature.
Tomatillos contain vitamins A, C, E, the B compounds as well a K. They are a good source of copper, iron, potassium, flavonoids and folate as well as Omega 3 and 6 fatty acids.
Serrano chiles are a great source of Vitamin C as well as capsaicin which tells the brain to release endorphins, that are natural pain killers and makes you feel good.
With all the nutrition packed in these two raw salsas, I don’t believe it was by accident that the ancient mothers of Mexico started putting fresh raw salsa on the tables daily.
Eat Healthy, Laugh Often and Enjoy Life~