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Pico de Gallo


 

Do you remember a couple weeks ago when I posted about our yummy Mexican rice? It was a hit, even with the kids, so today we busted out the oil bottles once again when making Pico de Gallo. To be honest, it had more to do with the fact that we'd run out black pepper (Penzeys black pepper is amazing and I expect to receive a spicy box of goodness in tomorrow's mail) and forgot to buy limes and cilantro at the store yesterday. You would think it was times like these that I would lament the German stores being closed on Sunday, but because we have automatic machines for eggs, tomatoes and milk within a 5 mile radius and, of course, a box full of amazing oils to use in our favorite recipes, we can get by.  

Today we (and by "we" I mean of course "my husband") were making chicken tacos, using Penzeys chicken taco seasoning, and a bit of Pico without the jalapeno pepper (in a vain attempt to get the kids to eat it). We'd had such great luck using Cumin Essential Oil in our Mexican Rice recipe that we thought we'd make the pico using Black Pepper, Cilantro and Lime Essential Oils. It was fresh and delicious and just what we'd been hoping for!

Ingredients
  1. 3 medium tomatoes, chopped
  2. 1 onion, finely chopped
  3. 1/2 seeded and finely chopped jalapeno (we didn't use the jalapeno)
  4. 1 green onion, finely chopped
  5. 1/2 teaspoon olive oil
  6. 2 drops of Lime Essential Oil
  7. 1 toothpick swirl of Black Pepper Essential Oil
  8. 1 toothpick swirl of Cilantro Essential Oil
  9. 1/2 teaspoon garlic powder (we used Penzeys Garlic Powder) or two fresh cloves
  10. Salt to taste

Combine the tomatoes, onion, jalapeno and green onion. In a separate (and very small) bowl add the 1/2 teaspoon olive oil and the Essential Oils. For the Black Pepper and Cilantro Essential Oils, you want to dip the toothpick into the Essential Oil bottle, and then swirl it into the olive oil (you'll need to tip your bowl to get the olive oil to cover the toothpick). Pour the oil over your combination of tomatoes, onion, jalapeno and green onion and then add the garlic powder and salt. Stir to combine and voila!

*It should be noted that we never use anything but dōTERRA Essential Oils. They are Certified Pure Therapeutic Grade oils and absolutely safe to ingest and to use in your favorite recipes.

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