It's no secret that we LOVE Mexican food, OK
so I love it more than Mike. But since I'm the chef,
Mike has to eat a lot of Mexican. Before we were married Mike's idea of Mexican food was Taco Bell, poor boy! I have since opened his eyes to all kinds of Mexican food, and he actually likes it.
We love to make breakfast burritos, Cafe Rio Salads and Honey Lime Enchiladas, but something was always missing. I would always serve diced tomatoes, but Mike always asked for some homemade Pico. Well, I found a recipe that I love and so does the rest of the family. I served this with a new soup recipe that I made, which was to die for, and they ended up eating the whole bowl of Pico with tortilla chips along with their soup. It works well as a garnish as well as a side with any Mexican dish you serve.
With the garden tomatoes just about ready, what more could you ask for that homemade Pico de Gallo. Our family is not much into spicy things so I omitted the jalapeno and Tabasco sauce and it still was wonderful, so feel free to make it the way you like. I hope you find this as wonderful as Mike and Tyler did!
Pico de Gallo
www.http://www.favfamilyrecipes.com
Ingredients
4-5 vine-ripened tomatoes, finely diced
1/2 tsp. Kosher salt (or to taste)
1/2 red onion, finely diced
3 cloves garlic, minced
1 bunch cilantro, finely chopped (if you aren't big into cilantro, use 1/2 bunch)
2 Tbsp. chopped jalapeno (optional)
juice of 1/2 lime
5-6 shakes green Tabasco sauce (optional)
Instructions
In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed. Add remaining ingredients and stir together well. If you decide to refrigerate the salsa to allow flavors to combine, be sure to let it get to room temperature before serving (trust me-- it is better at room temp)!
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