Pico De Gallo

When my friend was here from Arizona a month or so ago, I tried to create some foods that were super delicious because she is a vegetarian. So I decided to do a Mexican theme for dinner one day.

She said that she made super good Pico De Gallo, which I loved, but had never perfected the recipe. I had always tried to make it like it was in the restaurants but it never turned out right.

So when she was here, she shows me how she does it. I could not believe how simple it was and how great it tasted. I also found out that using the right ingredients can make a world of difference.

So the basic recipe is:

Roma Tomatoes

Jalapeno

Green Onions

Cilantro

Fresh Lime Juice

Now the trick was to cut the tomatoes in such a way that you don't actually use the inside. I didn't realize that. So I kept the insides to be used in some other sauces so they didn't go to waste. I cut the tomato skins into small bite size pieces.

Then, cut up the jalapeno into really tiny pieces after removing the seeds. The green onion was just sliced thin.

Since I LOVE Cilantro, I used a lot of it. We took it off the stems, but I don't always. I cut away as much of the stem as possible but if a little stem is in there it doesn't bother me because I mince the cilantro well to bring out the flavor oils.

Finally, after all of that is in a bowl, take a whole lime and squeeze all over it. Give it a good stir and toss it in the fridge, covered.

The amount of each ingredient will depend on what you like best and how much you want to make.

I also found that letting is sit a bit to let the flavors mingle makes it even better.

Would love to see more recipes similar to this one. But so far, this one has my attention!