Fun, festive, colorful, bright and delicious – AIP Pico de Gallo!
This recipe (nightshade-free) is the perfect way to jazz up AIP carnitas, tacos and salads. OR simply enjoy it the good ol’ fashioned way… with chips! 😉 Here are a few of my favorite options (perfect for the elimination phase)…
- Jackon’s Honest Chips
- Kiwa Vegetable Chips (pictured below)
- Artisan Tropic Cassava Chips
- Barnana Plantain Chips
About This Pico de Gallo Recipe…
The key to having a perfectly tasty batch, with evenly disbursed flavor, is to dice the radishes and onions to a small, very consistent size. Personally, I use the small blade attachment on this vegetable chopper because I do not have the time, patience or the desire to be so meticulous. I’m all about making AIP as easy (and lazy?) as possible. However you want to look at it, if I were to have chopped everything so perfectly by hand, it would have been worth it.
…I’m just glad I didn’t have to. 😉
Moving on, a batch keeps for about a week and, in comparison to tomatoes, the radishes stay crisper longer. Win!
One of my FAVORITE things about this recipe is the smell. Have mercy, it smells *exactly* like actual pico. The purple onions and cilantro blend in the most scrumptious way! Trust me, each time you pull a container out of the fridge and pop off the lid, you’ll want to stick your nose right in.
If you have reintroduced them, a variation idea is to swap out the radishes and add in the same measurement of tomatoes (Roma). This swap creates a recipe almost identical to Chipotle’s! Just remember, tomatoes are a Stage 4 reintroduction.
One last thing before I get to the recipe, BIG HUGE THANK YOU to Sara, Kellyann, Gloria, Amanda, Sam, Cathi, Roger and Dan for your recent purchase of my AIP Meal Plan & Habit Tracker! This recipe was made possible by you. ♥ Enjoy!
AIP Pico de Gallo (Nightshade-Free)
- 1 C. Radishes Diced
- 1/2 C. Purple Onion Diced
- 1/3 C. Cilantro Finely Diced
- 1 Lime Juiced
- 1/4 Tsp. Himalayan Pink Salt
Dice the radishes and onions into a small, consistent size. After dicing, measure out a cup of the radishes and half a cup of the onion. Place both in a mixing bowl.
Finely cut the cilantro (I use herb scissors) then measure out a third cup and add it to the mixing bowl.
Next, squeeze the juice of one whole lime into the mixing bowl with the radishes, onions and cilantro.
Salt to taste. I added 1/4 tsp.
Lastly, mix it all together!
That’s it! Told you it was simple. ♥
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