Fresh produce says “summertime” to me unlike anything else can. I LOVE to fill my fridge with fresh berries, fruits, and garden veggies. One of my favorite things to make with these treats is pico de gallo. This is a recipe that doesn’t need strict measuring and can be made to your taste. Perfect as a side to tacos or fajitas or eaten just with chips, you’re sure to get a mouthful of good flavor with each bite!
Here’s how I throw it together:
First, I grab my key ingredients: Tomatoes, onion, garlic, cucumber, peppers, cilantro, lime juice (I prefer fresh, but didn’t have it on this particular day), and salt.
My family doesn’t like their pico too spicy, so I use banana and bell peppers. You could use jalapeno, serrano, or whatever you prefer.
Next, I dice up the ingredients so they look like this. As you can see, I used about 2/3 of the cucumber, both tomatoes (seeded), both peppers, about 2/3 of the onion, 1/2 of the cilantro bunch, and three-ish cloves of garlic.
I then dump everything in a bowl and sprinkle it with around 3/4 teaspoon salt and 1 hefty Tablespoon of lime juice.
After stirring, I try it on a chip. Sometimes, I’ll add more salt or lime juice. Occasionally, I’ll decide it needs more of one of the veggies. You may like extra tomatoes, colored peppers, or a different spice (ground pepper, cumin, paprika, etc.).
Hopefully, my finished product looks something like this:
I like to make my pico several hours before serving it so that the flavors have time to meld. I wouldn’t recommend more than 12 hours ahead or the veggies will get slightly soggy.
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