Like most of the recipes I use, this one came to me from my mom, who has always been a bit of a proponent for home-cooking, even before it became a trend.  Unlike the other recipes I’ve posted on this blog, this one needed no alterations to make it virtual-water friendly: it’s already body-healthy and world-healthy as it is.  Additionally, it doesn’t require cooking, making it perfect for summer months when you don’t want to run the oven to make a snack.  If you can chop, you can make pico de gallo.

My mom was an avid gardener when I grew up in Iowa, so we would use garden-grown tomatoes and onions in this recipe, making big batches that could be frozen or eaten fresh with tortilla chips.  If you use greywater gardening, you can increase your virtual water savings even beyond those quoted at the bottom of this post.

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Pico De Gallo

10 medium-sized tomatoes, diced

1 onion, thinly sliced

1-2 hot peppers (to taste, optional)

1 bunch cilantro, diced

Salt and pepper, to taste


Mix all.  Refrigerate overnight.


Makes 5-10 servings.

Virtual water use: 300 liters

Virtual water per serving: 30-60 liters


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