Thursday, June 28, 2012

Pico de Gallo


Image from the Internet
It's fresh.

It's easy.

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
1 lime

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.

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