Pico de Gallo
As much as I'd love to be making some fall recipes now that it's September, it's still about 90 degrees and extremely humid outside. So, for now I decided to keep my canned pumpkin in the cabinet and make some pico de gallo. I mainly followed the recipe by The Pioneer Woman. I only used 2 jalapeños instead of 3, but it is still very spicy! I am a bit of a wimp when it comes to spicy foods - but I am trying to get better, so I did keep the seeds in. If you want to take down the heat, you can take the seeds out of the jalapeño before you chop it. Also - whenever you chop hot peppers, try to wear thin gloves. I am new to using them in recipes and recently found this out the hard way.This pico de gallo is extremely fresh, low calorie, and 0 weight watchers points! Enjoy!
5 roma tomatoes
(or an equivalent in another type of tomato - I used 1 roma tomato and lots of grape tomatoes I had to use up)
1/2 large onion
2 jalapeños (more or less depending on desired spiciness)
Approximately 1/2 cup of cilantro
1 lime (juice of)
Salt (to taste)
None of these ingredients need to be exact - feel free to add or take away depending on what you have on hand.
Take tomatoes, onion, jalapeños, and cilantro and chop, chop, chop. Then, put all chopped ingredients into a large bowl. (I need to learn how to chop things into smaller pieces.)
Then, add juice of one lime or add juice to taste.
Last but not least, add salt to taste.
That's about it! Use as a dip, topping for tacos or fajitas, or eat by the spoonful!
*I used this tonight on top of our chicken fajitas - yum!
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This is a staple at my house! We eat this on eggs in the morning sometimes!
ReplyDeleteI adore pico de gallo. It was a staple growing up. I discovered that adding pico de gallo to mashed potatoes is a super delicious too. :)
ReplyDeleteLol commenting from my phone is wacky. Fabulous post. I look forward to future posts. :)
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