I live for pico de gallo. If you've never had it, it's a super fresh, very chucky salsa. There's no sauce--just veggies. And it's ah-ma-zing! Last year, the hubs and I went to Mexico and stayed in an all-inclusive "resort." It was a far cry from a resort, and it was a very interesting trip, but one of the best things was the grill/bar by the pool. Every day they had vats of serve-yourself pico de gallo. They also had a steady stream of awesome french fries and other fried food. And every day for lunch and/or an afternoon snack, I would have french fries and pico de gallo with tortilla chips. It's not often that I get to eat pico and french fries every day--it was a glorious week in that respect.
Story time--when we finally got settled after a long day of traveling and having to switch hotels and rooms, we went to dinner in the hotel. I asked what kind of wine they had and the server said red or white. O-kkkkay. Then the hubs asked what kind of beer they had, and the server said beer and walked away. We just sat there stunned and wonder what happened until he brought back a little plastic cup with beer in it. Turns out they only had one kind and they served it sparingly. Gonna need more my friend. Lesson learned.
Anyway, the secret to pico de gallo is that there are equal amounts of tomatoes, onion, and cilantro. You can adjust everything to your own personal preferences and add in as much jalapeno as you'd like for the heat factor. The pico pictured is extremely mild since I forgot to buy a jalapeno at the store and our garden isn't growing yet. I really didn't want to go back for one so I just omitted it, but it still tasted great.
Story time--when we finally got settled after a long day of traveling and having to switch hotels and rooms, we went to dinner in the hotel. I asked what kind of wine they had and the server said red or white. O-kkkkay. Then the hubs asked what kind of beer they had, and the server said beer and walked away. We just sat there stunned and wonder what happened until he brought back a little plastic cup with beer in it. Turns out they only had one kind and they served it sparingly. Gonna need more my friend. Lesson learned.
Anyway, the secret to pico de gallo is that there are equal amounts of tomatoes, onion, and cilantro. You can adjust everything to your own personal preferences and add in as much jalapeno as you'd like for the heat factor. The pico pictured is extremely mild since I forgot to buy a jalapeno at the store and our garden isn't growing yet. I really didn't want to go back for one so I just omitted it, but it still tasted great.
Pico de Gallo
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5 roma tomatoes
1/2 red onion
1-2 jalapenos
Fresh cilantro
Lime juice
Salt
Chop the tomatoes and onion into small pieces. (I've heard that running the chopped onion under cold water will take some of the overpowering raw onion taste out of it, so I do that. Sometimes it works, sometimes it doesn't.) If you want a milder pico, remove the seeds in the jalapeno (I do this). Finely dice the jalapeno(s). Adjust the amount of jalapeno for the temperature you prefer.
Grab a bunch of cilantro and chop it up. You can leave the leaves attached to the stems, but discard the long stems. The leaves are where the flavors are at. Mix everything together, add a couple tablespoons of lime juice (or about 1/2 of a lime squeezed), and salt. Mix together and try out the concoction with a chip. Adjust seasoning/ingredients until you're happy with it.
It's best if you eat the pico de gallo within 24 hours. Once you master how much of each ingredient you like, you can always scale it down and make it personal sized for one meal. If I want a little for lunch or a snack, I’ll use one tomato and scale everything else down. This was perfect last summer when we had roma tomatoes and jalapenos growing in the garden!
Recipe from The Pioneer Woman
Get in my mouth!
Print this recipe
5 roma tomatoes
1/2 red onion
1-2 jalapenos
Fresh cilantro
Lime juice
Salt
Chop the tomatoes and onion into small pieces. (I've heard that running the chopped onion under cold water will take some of the overpowering raw onion taste out of it, so I do that. Sometimes it works, sometimes it doesn't.) If you want a milder pico, remove the seeds in the jalapeno (I do this). Finely dice the jalapeno(s). Adjust the amount of jalapeno for the temperature you prefer.
Grab a bunch of cilantro and chop it up. You can leave the leaves attached to the stems, but discard the long stems. The leaves are where the flavors are at. Mix everything together, add a couple tablespoons of lime juice (or about 1/2 of a lime squeezed), and salt. Mix together and try out the concoction with a chip. Adjust seasoning/ingredients until you're happy with it.
It's best if you eat the pico de gallo within 24 hours. Once you master how much of each ingredient you like, you can always scale it down and make it personal sized for one meal. If I want a little for lunch or a snack, I’ll use one tomato and scale everything else down. This was perfect last summer when we had roma tomatoes and jalapenos growing in the garden!
Recipe from The Pioneer Woman
Get in my mouth!
