Pico de Gallo
It’s really starting to heat up around here. I’m totally going into my light-and-fresh food mode and will stay in this mode until August once I really get sick of how hot it gets here in Phoenix! I’ve been craving a lot of salads and just summery types of dishes!
Pico de Gallo is a classic Mexican staple. You can eat it as a dip (like salsa) with tortilla chips and a margarita in the other hand or as a topping on pretty much any of your favorite Meixcan dishes from tacos, quesadillas, enchiladas, burritos, etc.! Pico de Gallo is almost embarrassingly easy to make. It’s just a matter of chopping up some veggies and you’re done! I like to use Roma tomatoes as they aren’t as liquidy and dice up easier than larger tomatoes. Then, it’s just red onion, jalapeno, cilantro, fresh lime juice, and some salt! I like to make a double or triple batch sometimes too so I leftovers for the week as I like to pile the Pico on so many things!
Pico de Gallo
- 10 Roma tomatoes, diced into small pieces
- 1 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 cup fresh cilantro, chopped
- 1 lime, juiced
- salt to taste
- In a large bowl, add the diced tomatoes, onion, pepper, and cilantro and mix. Pour in the lime juice and stir to combine. Add salt to taste. Serve with chips or as a topping for your favorite Mexican dishes!