Pico De Gallo
Pico De Gallo is not salsa. It is fresh, bright and bursting with summer.
How is Salsa Different?
In order to properly ‘can’ salsa, it must contain the right amount of acid, be heated, shoved into hot jars and then it’s boiled. This means vinegar or bottled lemon juice must be added. This also means the salsa has been somewhat cooked.
None of this happens to Pico De Gallo.
You see, pico de gallo is not meant to be canned for winter. It is for today!
This makes it super easy to throw together and amazingly delicious.
Dice it, Stir it, Eat it.
You’re gonna die this is so good.
All that is in this is tomatoes, peppers, onion, salt and a squeeze of lime.
Be sure to make 3 times as much as you think you will need if you are serving it to a crowd. Once someone tastes it, they will be glued to the bowl until it is gone.
It’s that good.
Begin by peeling and dicing some ‘maters. Mine are straight from the garden.
Dump them into a medium bowl. When you move the tomatoes, leave the juice behind. You don’t want too much tomato juice in this.
Next, dice the jalapeno peppers & red onion and toss those in with the tomatoes.
Add the minced chili pepper and toss them in the bowl with everyone else.
Squeeze the juice from a lime over the top and add the salt.
Stir and taste.
If it’s not hot enough, add another minced red pepper (or 2).
Add more salt if it needs it.
Last, chop some fresh cilantro and sprinkle that over the dish. Ooh, baby!
Grab a bag of organic corn chips and dig in.
OH – if you are avoiding chips, or corn or anything from a store you can eat this pico de gallo on avocado slices. It’s my favorite! Just slice an avocado around the center. Twist it open. Then make slices in the flesh. Use a spoon to scoop the thin avocado slices onto a plate & douse them in Pico De Gallo.
I think I’m actually going to eat this for breakfast tomorrow. Scrambled eggs, pico de gallo and sliced avocado. YUM!