One of my favorite parts of my job is interacting with people and inspiring and empowering them to eat in a way that feels good, tastes good and is good for them.

I feel most affirmed when I see people get excited about making wholesome, nourishing food and sharing it with their friends and family. I’m especially thrilled when they come to me after trying a recipe and say things like:

“I thought I didn’t like kale. Your kale salad is the only way I will eat kale!”

This summer, I’ve had the opportunity to spend eight Tuesdays at a company in DC teaching workshops and cooking classes to a group of their employees. For our final class and last hurrah, I thought I’d put a fun spin on it and do a “Taco Tuesday” inspired demo.

We made my favorite walnut tacos with cashew sour cream and a refreshing watermelon mojito side salad (minus the cucumber).

I knew I wanted to serve salsa with the tacos, but to be completely honest, I had never made my own salsa before!

RNK Pico de Gallo

I scoured some of my favorite sites for inspiration about combinations and ratios of ingredients until I tested out and came up with my own recipe.

Since it was my first time making it, I wasn’t sure how it would go over. When one of the employees came up to me afterwards and said, “The salsa gets the Latin seal of approval,” I knew I had a winner on my hands 🙂

Check out this yummy recipe, and serve it with tacos, veggies, this burrito bowl or your favorite dippables!

Pico de Gallo

Ingredients

  • 1 clove garlic, finely minced or grated
  • 1/2 cup red onion, minced
  • 2 tablespoons lime juice (about 1 lime)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1/2 jalapeno pepper
  • 5 roma (plum) tomatoes, deseeded and diced (click here for how to deseed a tomato)
  • 1/3 cup fresh cilantro, chopped
  • Black pepper, to taste

Directions

  1. In a medium bowl, combine garlic, red onion, lime juice, salt, and cumin, stir, and set aside for a few minutes while chopping the other ingredients.
  2. Cut out the seeds and inner membrane from the jalapeno and then mince the pepper. Add to the bowl.
  3. Add diced tomatoes and cilantro to bowl and toss all ingredients to combine.
  4. Refrigerate 2-3 hours before serving. Best served the day it’s made 🙂