Andrew is a connoisseur of salsas, but fresh, simple, six-ingredient pico de gallo is his favorite. We eat it with chips, add it to tacos or taco salad and top steaks with it—delicious!
Ingredients:
1 small white onion, diced (or 1/2 a large onion, diced)
2 large Roma tomatoes, cored and diced (taking out the seeds reduces excess moisture)
1 large jalapeno, cored and diced (or 2 small jalapenos, cored and diced)
juice of 2 limes (we used 3 in this recipe because they were really small)
Cilantro, chopped, to taste
Salt to taste
Steps:
1. Mix diced onion, jalapenos, tomatoes and chopped cilantro in bowl.
2. Wash hands after handling jalapeno! I forget this step a lot, and it is no fun putting contacts in the next morning.
3. Squeeze lime into onion, jalapeno, tomato and cilantro mixture.
4 Salt to taste.
5. Toss, taste and adjust ingredient ratios if needed.
6. Toss and refrigerate. (Or eat immediately—we think it's better if it sits for a little while.)
7. Enjoy with chips, steak, tacos or whatever you'd like!
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| Chopping onion. |
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| Coring jalapenos. |
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| Dicing jalapeno. |
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| Andrew requested I add this photo so that he could tell the blogosphere to always choose the ugliest tomato as it will be the most delicious. |
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| Chopping cilantro. We add a lot, but you should add it to taste. |
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| I come in and do the fun things, like squeezing limes and drinking wine. |
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| Sprinkling salt. |
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| Ta-da! Spring has arrived! |
Very excited to link up with Ali at Jam Hands and Kerrie, Jessica and Jamie for Wonderful Food Wednesday! Check it out for some delicious recipe ideas.
