When we decided to have a bunch of friends over for a Saturday night get-together, we decided to do fajita night. I love pico de gallo. It’s one of the things I refuse to buy because a) it’s super easy to make and b) it tastes so much better when you make it yourself. I think part of what I like so much about it is the fact that I can use it in a bunch of dishes over the next few days, like in eggs for a quick omelette or on a cheese or chicken quesadilla for a fast, healthy lunch, so the leftovers never go to waste. It’s also great to make after you’ve made your guacamole, so if you have a little extra onion or tomatoes from that, you can just throw them into your bowl of pico de gallo.
Recipe – Makes approximately 4 cups
6 tomatoes, diced
1 1/2 sweet onion, minced
2 T cilantro
1 serrano pepper, minced
4 T lime juice
2 t salt
- Combine all ingredients in a bowl.
- Taste-test to determine amount of cilantro, serrano, lime juice, and salt, since all of those are very personal choices, and my amounts are starting places for a fairly mild pico de gallo.
- This is one of those dishes that I find my frozen cilantro hearts to be extremely useful, since it’s not really enough cilantro to merit buying an entire bunch, but you definitely want the cilantro flavor in there. Just put them in a shallow bowl, wait for them to melt, and then drain.