I am so excited that the sun is shining, the temperature is rising, and it is almost time to get the plants in the summer garden.  Although this is one of my most favorite times of the year, it is also one of the busiest for our family.

Pico de Gallo
Pico de Gallo

Along with the bustle of the end of the school year activities, there is a graduation to plan, sporting events to attend, and it just happens to be the most demanding time at work for both Jim and I.  When we sneak in a break, we are more than happy to head to the farm to get a jump on all the spring time chores.  And in the end, it leads to little time left to spend in the kitchen.

That is why this recipe is so important. Not only is it easy to prepare, but the crisp combination of the diced vegetables gives you a sense of summer. Pico de Gallo is a staple in our house from spring until fall. We typically have it as an appetizer or snack with tortilla chips. You can consider this recipe a fresher version of salsa. But don’t limit yourself.  It goes great on top of grilled chicken, fish, or even mixed in with fresh corn.  The possibilities are endless……

Pico de Gallo Recipe

Pico de Gallo
With just a few ingredients and a few minutes this delicious recipe is ready!

Ingredients:

1/2 cup finely diced onion (about 1/2 of a medium onion)

1 garlic clove

1 lime

1/2 teaspoon salt

1 to 2 jalapeño peppers

4 to 6 plum tomatoes (2 cups medium-diced tomatoes)

A bunch of cilantro (1/4 cup chopped)

Instructions:

Pico de Gallo
Using a garlic press makes mincing a breeze!

1. Finely chop the onion and place it in a small bowl. Mince the garlic using a micro plane, knife or garlic press and place it into the bowl.

Pico de Gallo
To add a little extra heat, keep the seeds and membranes when you dice. To decrease the heat, get rid of them!

2. Cut the lime in half and juice it (approximately 2 tablespoons).  Add the lime juice and salt to the garlic and onions mixture and stir.  Set aside while chopping the other ingredients to allow the onion and garlic to marinate in lime juice.

3. Slice the jalapeno pepper in half lengthwise.  If you like it hot, dice it with seeds and membranes intact.  If you would like it a little milder, remove the seeds and membrane from one or both halves, and then dice.   Add to to the onion and garlic mixture.

Pico de Gallo
Dice the remaining ingredients and add to the garlic and onions. Adjust according to your taste

4. Dice the tomatoes into medium chunks and add to the bowl.  Roughly chop the cilantro and add to the bowl.  Stir gently to combine.

5. Adjust seasonings to your taste.    ***It is best if you cover and let rest for a few hours in the fridge to blend the flavors. (but it isn’t necessary).

 Enjoy!

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Mary and Jim




Pico de Gallo

Ingredients

  • 1/2 cup finely diced onion about 1/2 of a medium onion
  • 1 garlic clove
  • 1 lime
  • 1/2 teaspoon salt
  • 1 to 2 jalapeño peppers
  • 4 to 6 plum tomatoes 2 cups medium-diced tomatoes
  • A bunch of cilantro 1/4 cup chopped

Instructions

  1. Finely chop the onion and place it in a small bowl. Mince the garlic using a micro plane, knife or garlic press and place it into the bowl.
  2. Cut the lime in half and juice it (approximately 2 tablespoons). Add the lime juice and salt to the garlic and onions mixture and stir. Set aside while chopping the other ingredients to allow the onion and garlic to marinate in lime juice.
  3. Slice the jalapeno pepper in half lengthwise. If you like it hot, dice it with seeds and membranes intact. If you would like it a little milder, remove the seeds and membrane from one or both halves, and then dice. Add to the onion and garlic mixture.
  4. Dice the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.
  5. Adjust seasonings to your taste.

Recipe Notes

It is best if you cover and let rest for a few hours in the fridge to blend the flavors. (but it isn't necessary).

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