Friday, May 10, 2013

Pico de Gallo

Pico de GalloWe love pico de gallo. We have it every summer with tortilla chips. It's healthy and one of the few ways I can get Hubby to eat a buttload of veggies. It's the easiest way, actually, so why not, right? The fact that tomatoes are going on sale now means that summer's just around the corner. I can't wait! I get to eat watermelon soon. I'm drooling just at the thought of it. In any case, for now it's all about the pico de gallo. And maybe some chunky guacamole thrown in there. :)

Pico de Gallo
(makes 4 cups)

  • 1 small onion, finely diced
  • 1 jalapeƱo pepper, seeded & minced
  • 1 large bell pepper (any colour), finely diced
  • 1/3 cup cilantro, finely chopped
  • 2 green onion stalks, finely chopped
  • 3 large tomatoes, finely diced
  • Juice of 1 lemon
  • Salt, to taste

  1. (Optional) Soak onions in cold water for 10 minutes or so to take some of the spice out of it. If you like spice, skip this step.
  2. Combine everything in a large bowl. Mix well and season with salt. Add more lemon juice if you like more acidity. Chill for at least 15 minutes before serving to let flavours marry.
  3. Serve with tortillas as a dip or spoon over fajitas, tacos, burritos, grilled chicken, etc.