Sunday, October 14, 2012

Pico de Gallo

I love Pico de Gallo. It is my favorite salsa. I can eat it on pretty much anything. Andy puts it in his eggs (if you like that kind of thing), we put it on tacos (of course), pair it with good corn chips, use it on top of steak or chicken, or even on top of a baked potato. The Homesick Texan Cookbook provided a simple and easy recipe that I made to go with our carnitas tonight.

Pico de Gallo via The Homesick Texan Cookbook
1 lb ripe plum tomatoes, diced
1 clove garlic, minced
1/4 medium yellow onion, diced
1/4 cup chopped cilantro
2 jalapeno chiles, stems and seeds removed, diced
1/4 tsp ground cumin
2 tbs lime juice
1/2 tbs olive oil
Salt, to taste

1. Mix together the tomatoes, garlic, onion, cilantro, jalapenos, cumin, lime juice and olive oil. Taste and add salt.

2. Place in the refrigerator and let it sit for half an hour before serving. Will last for 3 days in the refrigerator.

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