Fresh Pico de Gallo
My in-laws came over today to see my baby girl and let me run a quick errand by myself while they played with her. They also brought me a TON of fresh veggies from their garden - tomatoes, cucumbers, jalapenos, butternut squash, onions, and peppers! Delishhhhh. I love fresh veggies. But, they brought me easily 20 tomatoes so I had to think of a few things to make this week for dinner to be able to use these up. Later in the week, we're doing BLT's, but tonight, we are having fajitas. Perfect time to make a quick, fresh pico de gallo.
Love this recipe. It really brings out the freshness of the garden veggies and it is literally 6 ingredients. This pico is the perfect addition to your tacos, fajitas, or even the breakfast tacos I just posted about the other day. And, the longer you let it sit, the better it tastes. Serve for dinner with your family or whip up a batch to put out at a party. Who doesn't love chips and salsa?
Enjoy :)
Pico de Gallo
Prep Time: 20 minutes
Makes approx. 5-6 cups of salsa
4-5 large tomatoes or 8 small tomatoes
1 small onion, diced (I used red because it's what I had on hand, but really, you should use white)
1/2 cup finely chopped cilantro
1 small to medium jalapeño, seeds and core removed, chopped into small pieces
1-2 tbsp lime juice, to taste (I used one lime)
3/4-1 tsp salt, to taste
2-3 cloves of garlic, chopped or 1 tsp garlic powder
1. Chop/dice all veggies and add to your bowl
2. Squeeze juice of 1 lime over chopped veggies
3. Add salt (and garlic powder if you're using it)
4. Mix all ingredients. The longer you let your pico sit, the better the flavors will meld. Add more lime juice and salt to your liking. The salt will help all flavors come together and really sing. You may need to add more salt to taste.
Here are a few quick tips and tricks for preparing:
- Roll your lime on a cutting board before cutting & squeezing. This will help loosen the juices and make squeezing a bit easier.
- When cutting your onion, cut the ends off. Sit the onion on your cutting board on one flat side and cut down, in half. Turn the onion half again on its flat side. Cut the onion into almost complete slices, but leave some so you haven't cut fully through from side to side. Turn your onion so your knife runs perpendicular to the cuts you've already made and cut downwards to create small, diced pieces of onion.
- Use a serrated knife for your tomatoes, especially if they're very ripe. Makes it easier to cut through your skins.
- Just do a rough chop on your cilantro and don't worry too much about getting all the stems out. You'll cut them up small enough that you'll never really know they're part of your salsa.
Love this recipe. It really brings out the freshness of the garden veggies and it is literally 6 ingredients. This pico is the perfect addition to your tacos, fajitas, or even the breakfast tacos I just posted about the other day. And, the longer you let it sit, the better it tastes. Serve for dinner with your family or whip up a batch to put out at a party. Who doesn't love chips and salsa?
Enjoy :)
Pico de Gallo
Prep Time: 20 minutes
Makes approx. 5-6 cups of salsa
4-5 large tomatoes or 8 small tomatoes
1 small onion, diced (I used red because it's what I had on hand, but really, you should use white)
1/2 cup finely chopped cilantro
1 small to medium jalapeño, seeds and core removed, chopped into small pieces
1-2 tbsp lime juice, to taste (I used one lime)
3/4-1 tsp salt, to taste
2-3 cloves of garlic, chopped or 1 tsp garlic powder
1. Chop/dice all veggies and add to your bowl
2. Squeeze juice of 1 lime over chopped veggies
3. Add salt (and garlic powder if you're using it)
4. Mix all ingredients. The longer you let your pico sit, the better the flavors will meld. Add more lime juice and salt to your liking. The salt will help all flavors come together and really sing. You may need to add more salt to taste.
Here are a few quick tips and tricks for preparing:
- Roll your lime on a cutting board before cutting & squeezing. This will help loosen the juices and make squeezing a bit easier.
- When cutting your onion, cut the ends off. Sit the onion on your cutting board on one flat side and cut down, in half. Turn the onion half again on its flat side. Cut the onion into almost complete slices, but leave some so you haven't cut fully through from side to side. Turn your onion so your knife runs perpendicular to the cuts you've already made and cut downwards to create small, diced pieces of onion.
- Use a serrated knife for your tomatoes, especially if they're very ripe. Makes it easier to cut through your skins.
- Just do a rough chop on your cilantro and don't worry too much about getting all the stems out. You'll cut them up small enough that you'll never really know they're part of your salsa.
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