As quarantine stretches on, it’s important to both adapt yet maintain as much of your normal routine as possible. For most, this may mean making more of an effort to stay connected socially as we maintain physical distancing. Cinco de Mayo is the perfect opportunity to schedule a video chat with some friends, make some homemade food, and even share some immune boosting nutrition knowledge.
Today, try making this pico de gallo with homemade pita chips. It’s a simple, at-home, healthier version of chips and salsa, and two of my 10 foods to eat to fight COVID-19: Tomatoes and olive oil. Tomatoes are high in vitamin C, and olive oil ramps up the number of your immune cells and activates them.
Be sure to share a picture of your pico de gallo on social and tag @drwilliamli!
Pico de Gallo (served with Pita Chips)
Immune boosting ingredients – tomatoes, olive oil
- 3 medium San Marzano tomatoes
- ½ red onion
- 1 jalapeno pepper
- ½ cup cilantro, chopped
- salt and pepper
- 2 pita rounds
- 2 tsp extra virgin olive oil
For the pico de gallo:
- Roughly chop the tomatoes, onion, jalapeno. Add 1 tsp olive oil. Add to a food processor, and pulse a few times to finely dice everything.
- Transfer to a serving bowl, and add cilantro, salt, and pepper. Stir to combine. Let sit for about 1 hour for the flavors to combine.
For the pita chips:
- Heat oven to 357F.
Split pitas in half horizontally (you should end up with 4 rounds), then slice into sixths.
Brush each pita top and bottom with olive oil, then sprinkle with salt.
Place on a baking sheet and bake for 12-15 minutes, until crisp.