Pico de Gallo Sauce

It is translated "beak of rooster" but has nothing to do with roosters or birds. It originally referred to eating by pinching between the thumb and finger, making a rooster's beak. 

Aka salsa fresca "fresh sauce" found in Mexican cuisine.

Makes 1 cup (240 ml)

1 finely diced organic onion

1 medium jalapeño or serrano pepper, seeded and minced

1/4 cup (60 ml) organic lime juice

1/4 tsp. Himalayan salt

6 organic diced tomatoes

1/2 cup (65 g) chopped cilantro/parsley

optional: slices of organic lime

uno 1. Combine the jalapeños, lime juice, and salt in a bowl.

dos 2. Add the tomatoes and onions.

tres 3. Fold in the cilantro/parsley.

cuatro 4. Add more seasonings to taste and optional lime wedges. 

cinco 5. Use as an appetizer dip with chips, over eggs, in tacos, on any Mexican meal...

Look at some Latin American recipes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Chickpeas, Cucumber, and Mint Salad

 This a nice South Asian street snack. 

Serves 4-6 

Substitutions are listed or added ingredients to the salad.

1 organic cucumber (Substitue with some tomatoes or mango.)

15 1/2 ounce (655 g) can of organic chickpeas, rinsed drained and patted dry

2 Tbs. (15 g) cornstarch

olive oil

2 tsp. (10 g) curry powder

1 tsp. (5 g) graded organic lemon zest

2 Tbs. (30 ml) organic lemon juice

mint or cilantro, or a combination

optionals: 

(dairy-free) cheese (example: mozzarella, goat cheese, feta)

chopped organic red onion

1. Cut the cucumber into fourths lengthwise, then into bite size pieces. Place in a colander.

2. Toss with a little sea salt.

3. Let them stand 15 minutes and toss a few more times for the liquid to drain.

4. In another bowl, toss the chickpeas with the cornstarch.

5. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.

6. Heat the oil in a skillet over medium-high heat until shimmering.

7. Add the chickpeas, stir until golden brown and crisp, about 5 minutes.

8 Add the curry powder, stir, 30-60 seconds.

9. Transfer to a paper towel-lined plate.

10. Discard the liquid collected under the cucumber, then wipe out the bowl.

11. Add the cucumber to the bowl, with the lemon zest and juice, plus optional(s).

12. Add the mint/cilantro, or both.

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