Monday, August 23, 2010

Pico de Gallo

I love Mexican food. Corey and I probably eat Mexican food more than any other cuisine. Something about the freshness and spiciness just entices me every time. With so many tomatoes, peppers, and even a few onions from our garden, it's the perfect time to make a big batch of Pico de Gallo to go with any of your favorite Mexican foods (I had it with this amazing Bajio Chicken Green Chile Salad, and it is also great with my favorite Enchiladas, Taquitos, Southwestern Beef Wraps, or a delicious Cafe-Rio Style Burrito...I'll be posting that recipe later this week). Enjoy!

Pico de Gallo

2 cups diced fresh tomatoes (I like to use seeded Roma tomatoes because they are nice and firm, you'll need about 5 medium)
1/2 cup diced red onion
3 Tb. chopped fresh cilantro
Juice of 1/2 lime
1/2 - 1 jalapeno, seeded and minced (depending on how spicy you like it)
1/4 cup diced green pepper (optional, I throw this is if I have it on hand but it won't make or break the salsa)
garlic salt
fresh ground black pepper

Combine all ingredients and season with garlic salt and pepper to taste. Serve immediately or refrigerate up to 3 days. Eat with chips and dip or serve with your favorite Mexican dish, you really can't go wrong with this stuff, it is delicious!

1 comment:

Erika said...

Looks Delish! I looove Mexican food and I would eat a roof shingle if it had pico on it :)

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