My Summer Obsession

I can’t believe I haven’t blogged about this yet.

They say (seriously, who are they?) your tastes change every 7 years. I’m not sure what I think about that, but one thing I am sure about is that this summer I started loving pico de gallo. Previously, I disliked raw onions but would eat the fried variety (onion rings anyone?!)

I saw this Pico de Gallo recipe from The Pioneer Woman and was hooked.  PW includes photos for every step of the recipe, which is super helpful.  For those of you don’t want to click over, here’s the recipe and a one of the pictures I took (and my typical changes in italics.) But trust me, you want to visit the Pioneer Woman’s site.

PICO DE GALLO
5 whole Plum (roma) Tomatoes (use small, vine ripe tomatoes if you can’t get romas)
½ whole Large (or 1 Small) Onion (I use red onion)
3 whole Jalapeno Peppers (use 2 first, then taste and add the 3rd if it’s not hot enough…better than being too hot to start out.)
Cilantro
Lime Juice
Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Check out this colorful, (not mixed yet) mixture.

Of course pico is best with salty, crispy tortilla chips. But you can also mix it with some avocado for a delicious guacamole. Or serve it with shrimp, almost like ceviche.

 Try it out, and let me know what you think.

Advertisement