There’s a lot to be said about cooking with fresh ingredients (even better if you grow them yourself!). They just taste so much better than processed foods. However sometimes you just need to grab a quick something~or~other to get dinner on the table in a reasonable amount of time, and there is nothing wrong with that because sadly, life just doesn’t always permit us to spend a lot of time in the kitchen. But, if time does permit, it’s always fun to create recipes with fresh ingredients. Pico de Gallo is one of those recipes that can go alongside, or atop so many different foods…tacos, tortilla chips, scrambled eggs, burgers…you get the idea. It’s bursting with tangy tomatoes, a slight hint of heat from jalapeños, onion and my all~time favorite, cilantro.
This recipe came about from a recent trip to the grocery store. I needed to pick up some pico, and to my horror, saw that I would be paying over $4.00 for an 8 ounce container. I. About. Died. So, no more of that nonsense. Making my own is much more cost~friendly and I can tailor it to suit our family perfectly. It’s a titch early for Cinco de Mayo, but I think we will go right on ahead and enjoy this now…and again later.
Sláinte!
- 12 Roma tomatoes
- 1 medium sweet white onion (diced)
- 1 medium red onion (diced)
- 1/2 teaspoon salt
- 3 jalapeños* (finely diced)
- 2 1/2 cups Cilantro (chopped)
- Dice tomatoes into small cubes and place in medium bowl. Add white and red onion, salt, jalapeños and cilantro. Mix until combined. Cover and chill for at least an hour.
*I always wear latex/vinyl gloves when seeding and chopping jalapeños to avoid contact with my hands.
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