You will love this easy gourmet variation of Pico de Gallo; spicy, sweet and Rajasic. It is a perfect compliment to my homemade margaritas and an adaptation of Mikey’s classic and well known Pico de Gallo. A must have recipe for the traditional black bean taco Sunday! If you want the classic recipe, just use shredded purple cabbage for the peaches.
Your yoga teacher may talk a lot about uniting mind body and spirit during class by using your breath. This is also something I believe you can do with your food, after all, what we put in our mouths becomes our body. It is so nourishing to the mind and spirit to go to the local farmer’s market and hook up with your edible posse and meet the people who have grown your food. You don’t need to spend a lot of money, just go with an open heart and a willingness to connect. That’s good yoga and good food.
Health Benefits: Peaches contain a whopping 10 different vitamins plus health giving minerals. The spicy habanero makes this a Rajasic dish. Rajasic foods energize almost all the systems, specially the nervous system. Thier effcts on the mind are to help you push yourself beyond your normal capacity and capability. Rajasic (originating from the word ‘Raja’, meaning king, means kingly or fit for a king) food is associated with quality and freshness. These tomatoes were picked the same day, so fresh!
2 medium heirloom tomatoes
1 medium peach
1/2 white onion
1/3 c freshly cilantro
1 habanero pepper
salt to taste
Dice tomatoes, peach and onion. Skinning the peach is optional, but I recommend leaving the skins for their added fiber content and beautiful color. Finely chop the cilantro. Carefully cut the habanero in half and remove the seeds (consciously keep the oil from the pepper away from your eyes and sensitive skin), then mince the pepper. Gently mix the ingredients in a mixing bowl being careful not to bruise the delicate fruits. Add the juice of the lime and salt to taste and stir to combine into mix. Allow to chill for 1 hour to before serving so the flavors can combine.
Every Sunday my guy and I make black bean tacos with homemade pico do gallo and margaritas. It is a very sweet way for the two of us to connect each week. Even though he is away in Puerto Rico we still carry on the tradition and make our favorite meal “together” . We started the tradition using a mix you buy at the store to make margaritas, but the store-bought mixes were too sweet for my taste and hardly had any trace of real lime flavor in them. I don’t drink often (it is very hard to do a downward dog after drinking a cocktail), so when I do imbibe I want it to make it count. These margaritas are definitely spectacular, and only take about 20 minutes of prep time. There is a friendly rivalry regarding who really came up with this recipe. My significant other did try to make this first and used agave nectar. The agave nectar in the margarita mix was just not palatable, and the color of the drink was off. I then created this one (with his help) and it really complements the tequila by using less sugar and fresh limes.
This recipe has been a huge hit at parties and a lot of my friends request it. It is very easy and doesn’t take much prep. I gave the recipe to friends of ours and they drank it until their tequila bill was higher than their gas bill. This is why we only make these on Sunday! You could also put the mix in a pretty container and give as a gift. Once you try this you will never order a margarita from a bar again.
Plenty of vitamin C, less sugar than a regular margarita, and of course lots of love when you share with others!
Margarita Mix Recipe
5 lb bag of limes
2 cup sugar
2 cup water
To make the simple syrup: pour water and sugar into a sauce pan, heat on low. Stir occasionally until all of the sugar has dissolved and remove from heat. Refrigerate the simple syrup mix. In the meantime, squeeze all but two of the limes using a citrus juice press. Once your lime juice is ready and your liquefied sugar has cooled you are ready to combine the two. Mix 1 cup lime juice per 3/4 cup simple syrup. Don’t worry if you have extra lime juice, you can refrigerate it and use it for next week. Use the two extra limes are for use as your garnish on the glass.
We use this standard recipe for margaritas. Well, he uses this recipe. I always add 2 oz of tequila per drink and no one seems to complain!