This is the first of three recipes that I made last night for dinner. They all go together but I wanted to post them separately as each of the recipes can be made on its own.
Fresh Pico de Gallo is one of my most favorite things in the world! I was in Cancun in January and they sell freshly made Pico de Gallo in the produce department of every supermarket. They don’t have that in my supermarket but luckily it is super easy to make yourself.
It is very difficult for me to look at these photos. I weep because the weather is not nearly as warm here as it should be. I weep because that was the most quiet and tranquil spot to sit and read a book. I weep because I haven’t finished a book since I was sitting on that chair. I weep because my tan wore off four months ago.
Please excuse the poor knife skills. The boyfriend loves to make salsa and guacamole and he honestly is very good at it. With the exception of the fact that he is not patient enough to sit and dice everything in a uniform fashion. Dicing to him is grabbing a butchers knife and chopping at the tomato (or onion, or jalapeno, or cilantro) wildly, for 30 seconds. Apparently, the term Dicing is subjective.
Either way, he got the job done and we ended up with a fresh and delicious Pico de Gallo to go with our Crispy Prawn Tacos. Serve these up with a big bowl of salty taco chips and it will be gobbled up in no time. This is also great to serve on Chicken or Fish, or with your favorite Mexican dish.
Here’s the printable:
Fresh Pico de Gallo
2 cups Diced Tomatoes (I use Roma because I find they are drier and therefore don’t make the salsa get watered down after a few hours of sitting)
1/2 Small Red Onion, Diced
1/2 Jalapeno, Diced (please, please, leave the seeds in)
Juice of Half a Lime
1/4 Cup Chopped Cilantro
1 teaspoon Salt
Mix all ingredients together in a bowl. If you have time, cover and refrigerate for a couple hours to let all the flavors get to know each other.