This week, it’s all about celebrating bell peppers in all of their raw glory. Bell peppers are great raw, but are for more than just that crudité platter you saw at the last party you attended. You can toss em into a slaw or raw salad, or, one of my favorite options, make some pico de gallo!
Growing up, I was pretty obsessed with salsas (even though I was opposed to raw tomatoes… who knows.). I loved trying the varieties I saw at supermarkets and at the occasional restaurant. When I moved to Los Angeles, and later started dating N, who is Mexican, my salsa world blew open.
I have tried and made so many colors, consistencies, and kinds of salsas in the past few years. One of my favorites is pico de gallo. Pico is less about the saucy nature of most salsas and is more about freshly cut ingredients with only a little bit of liquid. As much as I am equal opportunity salsa lover, pico wins me over with it’s chunkiness. You can feel the salsa crunching in your mouth, not just burning in the pack of your throat.
With the abundance of bell peppers, I decided to make a pico de gallo that had bell peppers as well as tomatoes. The traditional recipe only calls for tomatoes, onions, cilantro, chilies, and line juice. The addition of bell peppers also makes this a more mild pico, since bell peppers don’t really have much capsaicin, the component that gives peppers their heat. So if you have friends or family that air more on the side of mild than burning their mouths off, this would be a great one to try.
And pico de gallo isn’t just for chips! Try putting it in your tacos, on top of your enchiladas, in your salads or with your morning eggs. The applications are endless.
Want more bell pepper dishes from this series? You can find them here:
Nutrition DL: Bell Peppers
Zucchini Corn Stuffed Bell Pepper with Chimichurri
Roasted Red Pepper Bean Dip