Pico de Gallo

Who doesn’t love some good old fashioned pico de gallo? Let’s be honest, you break out the tortilla chips and some how the whole bowl is gone before you know it. Thankfully, this recipe doesn’t have a whole lot of ingredients and only takes about 10 minutes to make. So when you accidentally end up eating the entire bowl, (before your family has even showed up for dinner) it’s super easy to throw together another! This recipe can be eaten right away, but I personally think it tastes a little better after it’s been in the fridge over night and the juices have had a chance to come together more. But hey, if you gotta hurry and whip up a bowl before your family gets home, I won’t tell 😉

Ingredients:

• 1/2 of a red onion
• 3 roma tomatoes
• 3 jalepeños
• 1 lime
• 2 tbsp finely chopped cilantro
• 2 cloves of garlic
• 1/2 tsp ground black pepper
• 3/4 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp cumin

Directions:

1. Peel red onion and cut into small dice.

2. Put the diced onion in a medium bowl.

3. Rinse the tomatoes, jalepeños, and cilantro.

4. Dice the tomatoes and add to the bowl with the onion.

5. Remove the seeds from the jalepeños (you can keep some of the seeds if you like things a little spicier).

6. Cut up the jalepeños into small dice and add to the bowl.

7. Finely chop the cilantro and add to the bowl (I personally love cilantro. So you can definitely add more if that’s your thing!)

8. I use a lot of garlic in my cooking, so I have a container of minced garlic in my fridge. I use this instead of fresh garlic. So, if you use fresh garlic, chop it up and add it to the bowl. If you too have refrigerated minced garlic, then go ahead and put that straight in the bowl. Then mix all the veggies together.

9. Roll the lime on the counter with your hand to help loosen the juices.

10. Cut the lime in half and squeeze the juice into the bowl.

11. Add the seasonings to the bowl and mix everything together until it is well combined.

12. Serve with chips or with any other dish you desire. (Like my empanada recipe on this page: https://www.cattailsandcookies.com/post/pork-and-cheddar-empanadas). I like to store my pico in a lidded jar in the fridge for up to 7 days, but any air tight container will do!