I missed posting yesterday because my little guy was running a fever for most of the day and needed my attention. (… just in case you even noticed! LOL)
He was so miserable
Well, yesterday morning I made some pico de gallo.
I ate some for breakfast, lunch, and dinner.
It was that.good.
Needless to say… it’s gone now.
Tomatoes are pretty cheap right now, so it’s a great time to try new things with recipes that call for them.
I checked the Pioneer Woman’s cookbook out at the library several weeks ago,
and she has a simple, straightforward recipe in there for pico de gallo.
(as if it should be complicated!)
Anway, I’ve made it several times since, and have perfected it to my
(and my husband’s)
(and my daughter’s)
(and my son’s)
I don’t have any fancy pictures for you at this point.
I’ll probably take some the next time I make it and update this posting.
Here’s the gist of it:
You need equal parts of
ONIONS (yellow, vidalia, red, whatever!)
(If you don’t have Roma tomatoes,
just seed the ones you have on hand)
Chop all of the above up pretty finely (is that a word?).
If you like the flavor of jalapenos,
seed one and chop it up even finer than
the other ingredients and throw it in there as well.
If you like it spicy, then leave some of the seeds in there.
Personally, I love jalapenos, but with the kiddos, I usually leave it out.
Next squeeze either a lemon or a lime over it all until it’s just enough… don’t make it all soggy!
(I prefer the lemon instead of lime.)
Toss some table salt in (to taste) and stir it all up.
(Keep in mind, that if you’re serving it with chips, you don’t need as much salt!)
This stuff is soooooo good on eggs, on salad, or just sit there with a spoon! LOL
You don’t want to make too far in advance.
Expect it to keep for about 24 hours or so.
… if it lasts that long.