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And my girl cherub loves it!
Pico de gallo.
Eat it on a crunchy chip.
Wrap it in a fresh, warm tortilla.
Spoon it on grilled chicken.
Slather it on a taco.
Regardless of how you eat it; it's versatile and worth keeping in your fridge!
What I love about this is you can adjust the ingredients to your taste! If you want to load up with the cilantro; go ahead!
If you don't want the jalapeno . . . or you want to add the seeds for a little kick; it's your perogative!
The only thing I wouldn't suggest doing: leaving out the tomatoes!
Pico de Gallo
3 large tomatoes, cleaned, chopped*
1 small/medium onion, chopped*
1/4 bunch of cilantro, stems removed, leaves chopped
2 jalapeno, seeded, and chopped*
1/2 tsp. salt
Place the chopped tomatoes and next 4 ingredients in a bowl.
Squeeze the juice of the lime over the entire mixture and stir until well mixed.
Refrigerate until ready to serve.
*Like the fruit salsa from the other day, my preference is to chop the veggies rather small so that it easily fits on a chip and can gracefully be shoved into my mouth.