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Celiac.com 08/03/2024 - Pico de Gallo, a vibrant and refreshing salsa, traces its origins to the rich culinary tapestry of Mexico. Known for its bright flavors and crisp textures, this traditional dish has deep roots in Mexican street food culture, where vendors would skillfully prepare it fresh to accompany tacos, quesadillas, and other savory delights. The name "Pico de Gallo," which translates to "rooster's beak," is believed to evoke the idea of small, finely chopped ingredients resembling the pecking of a rooster. Originally crafted from simple ingredients like tomatoes, onions, and chili peppers, Pico de Gallo has evolved over time, incorporating regional variations and becoming a beloved staple both in Mexican homes and international kitchens. This Authentic Mexican Gluten-Free Pico de Gallo recipe stays true to its heritage by focusing on fresh, wholesome ingredients that celebrate the essence of Mexican cuisine. With ripe Roma tomatoes providing a juicy base, crisp white onions adding a pungent bite, and jalapeño peppers lending a hint of heat, each element harmonizes to create a salsa that is as vibrant in flavor as it is in color. Enhanced with zesty lime juice, fragrant cilantro, and a touch of sea salt, this Pico de Gallo offers a burst of freshness that complements a variety of dishes or stands deliciously on its own. Embrace the spirit of Mexico with every bite of this irresistible salsa, perfect for elevating your culinary creations to new heights of authenticity and flavor. Authentic Mexican Gluten-Free Pico de Gallo Recipe Ingredients: 6 Roma tomatoes, finely diced 1 medium white onion, finely chopped 2 jalapeño peppers, finely chopped (seeds removed for less heat) ½ cup fresh cilantro, chopped 3 cloves garlic, minced 2 limes, juiced ½ teaspoon sea salt ¼ teaspoon black pepper Optional: 1 teaspoon apple cider vinegar for a tangy twist Instructions: Prepare the Vegetables: Finely dice the Roma tomatoes, chop the white onion, and finely chop the jalapeño peppers. Combine them in a large mixing bowl. Add Fresh Herbs and Garlic: Add the chopped cilantro and minced garlic to the bowl with the tomatoes, onions, and jalapeños. Mix gently to combine. Season: Squeeze the juice of the two limes over the mixture. Add the sea salt and black pepper. If you want a tangier flavor, add the optional apple cider vinegar. Stir well to ensure all ingredients are evenly distributed. Marinate: Let the pico de gallo sit for at least 15-20 minutes before serving. This allows the flavors to meld together. Serve: Transfer the pico de gallo to a serving bowl. Enjoy it fresh with gluten-free tortilla chips, as a topping for tacos, grilled meats, or any of your favorite Mexican dishes. Tips: Adjusting Heat: If you prefer a milder pico de gallo, use only one jalapeño pepper or remove the seeds entirely. For more heat, keep the seeds or add an extra jalapeño. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Enjoy this authentic, gluten-free Pico de Gallo that captures the essence of fresh, vibrant Mexican cuisine!

Celiac.com 02/13/2012 - Here are 5 quick n' easy ways to enjoy Tomatoes in meals, snacks and desserts. Escarole Salad with Cherry Tomatoes & Pistachios (1 cup pistachios, 2 sliced tomatoes, 2 Tbsp. flax oil, 1 Tbsp. balsamic vinegar, 1 segmented orange, 1 head escarole, leaves torn). Puree half the pistachios, oil and balsamic in a blender. Toss orange segments with sliced tomatoes, escerole and dressing; season. Top with remaining nuts. Tomato Garlic Oil (1/3 cup extra virgin olive oil, 2 finely chopped persimmons, 1 clove crushed garlic). In a small saucepan over low heat, cool oil, 1 cup grape tomatoes, halved and garlic for 5 minutes. Remove from heat add sea salt; set aside to cool. Discard garlic. Refrigerate for up to 4 days. Tomato Quinoa Soup (1 qt. vegetable broth, 2 cloves crushed garlic, 4 slices ginger, 1 lb. sliced bok choy, 1 cup sliced button mushrooms, 1 large chopped heirloom tomato, 2 cups cooked quinoa, 2 sliced scallions). In a medium pot over medium heat, combine all ingredients; simmer for 30 minutes. Tomato Sweet Potatoes (2 large cooked sweet potatoes, 2 diced Roma tomatoes, 1/4 tsp. sea salt, 2 tsp. balsamic vinegar, 1/4 cup fresh chopped basil, 1/4 cup dried cherries, 1/2 cup walnuts, 1/3 cup almond milk). Combine all ingredients in a large bowl; using an electric mixer beat until combined. Tomato Faux-Fiteroles (1 pt. coconut ice cream, 6 slices cinnamon raisin gluten-free toast, 1 cup sliced grape tomatoes, 1/4 cup melted dark chocolate). Scoop 1/3 cup ice cream onto each piece of toast; top with chopped tomatoes, gently press down with another piece of toast, slice ice cream sandwich in half. Drizzle with melted chocolate.