Salsa Fresca aka Pico de Gallo
Hey hey, Cinco de Mayo is coming up and it's time to pull out all your Mexican festivity recipes! And you know me, I like to keep things simple and this recipe more than fits the bill!
It's considered a "condiment" but I can stand at the kitchen counter and eat this stuff by the spoonful!
Now. It's really easy for me to chop chop chop as I've got that handy dandy Vidalia Chop Wizard! What? You don't have one?? What are you waiting for? Go get one pronto! This saves sooooo much time chopping AND everything is a nice uniform dice. Go, go go! Go get one right now! $14.99 at Bed Bath and Beyond if you use your little handy 20% off coupon. Or else you can click that link above for Amazon and if you have Prime, you'll get it in 2 days. Have I stressed how *important* this is (and yes, I am a frugal gal and I highly recommend this little gadget!* (ahem, I didn't realize they've gotten as expensive as that on Amazon! I bought mine probably 10 years ago and it's still going strong, so even at those prices, might be a good deal as you can use it A LOT!)
Ok. Now that we have THAT out of the way, lets move on, shall we?
What you need will vary depending on how much Pico you want floating around. Trust me, you'll want more than you think! But you can start off small with this:
2 tomatoes. This time around I used regular tomatoes. I prefer roma as they are meatier
1/2 large onion, red, white, sweet, whatever. Again, this time I used sweet because it's what I had
1 jalapeno. Up to you with removing seeds/membranes. These japs were really hot so seeds came out
1 lime, juiced
a dash of salt
dash of pepper
cilantro *optional, Hubby hates. I use sometimes, this time YES*
Quarter your tomatoes, gently squeezing to remove the excess seeds/juice.
Quarter you onion.
Cut jalapeno in half.
Cut lime in half.
Wash your knife, dry and put away. Safety first, Folks!
Grab your chopper and place the large grate on top.
Look at how nice those little squares are!
Remove the large grate and insert the small grate. Add your jalapeno to the top and really slap the lid down. Open lid and stand back from that fresh green, potent smell of jalapenos. Whew! Mine are really hot this time, not sure what the heck it is!
Dump the japs in to the tomato/onion mixture. Add your salt and pepper. Squeeze your lime juice over the top.
*I used this stuff for the cilantro. Interesting concept and I just noticed they also sell ginger. I think the shelf life is 8 weeks (based on when I bought it) and once opened, 4 weeks. It's a little pricey at $4.99 a container BUT that's about what I pay for a plant that last only a month and so I think it's a fair trade for ME!
It's considered a "condiment" but I can stand at the kitchen counter and eat this stuff by the spoonful!
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| Salsa Fresca aka Pico de Gallo |
Ok. Now that we have THAT out of the way, lets move on, shall we?
What you need will vary depending on how much Pico you want floating around. Trust me, you'll want more than you think! But you can start off small with this:
2 tomatoes. This time around I used regular tomatoes. I prefer roma as they are meatier
1/2 large onion, red, white, sweet, whatever. Again, this time I used sweet because it's what I had
1 jalapeno. Up to you with removing seeds/membranes. These japs were really hot so seeds came out
1 lime, juiced
a dash of salt
dash of pepper
cilantro *optional, Hubby hates. I use sometimes, this time YES*
Quarter your tomatoes, gently squeezing to remove the excess seeds/juice.
Quarter you onion.
Cut jalapeno in half.
Cut lime in half.
Wash your knife, dry and put away. Safety first, Folks!
Grab your chopper and place the large grate on top.
Place ONE piece of tomato on grate and close the lid quickly. Like, slap it down! If you don't do it quick, you'll just smash the tomato and we all know, smashed tomatoes make sad tomatoes.
Repeat with the rest of tomatoes. When done, dump them bad boys in to a glass bowl.
Repeat with the onion.
Look at how nice those little squares are!
Remove the large grate and insert the small grate. Add your jalapeno to the top and really slap the lid down. Open lid and stand back from that fresh green, potent smell of jalapenos. Whew! Mine are really hot this time, not sure what the heck it is!
Dump the japs in to the tomato/onion mixture. Add your salt and pepper. Squeeze your lime juice over the top.
Grab a large spoon and gently mix all together. If using cilantro, go ahead and add and gently mix that in.
Taste and enjoy!
*I used this stuff for the cilantro. Interesting concept and I just noticed they also sell ginger. I think the shelf life is 8 weeks (based on when I bought it) and once opened, 4 weeks. It's a little pricey at $4.99 a container BUT that's about what I pay for a plant that last only a month and so I think it's a fair trade for ME!
**Oh, and by the way, it's sort of obvious, but this is clearly Whole30 Approved, Paleo, Gluten Free, Dairy Free and Grain Free**
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