You say tomayto, I say tomahto, let’s call the whole thing off – Louis Armstrong
Don’t call off this delicious pico de gallo recipe, regardless of how you pronounce one of my favorite foods in the world – the awesome tomato (and I say tomayto, BTW. ) It’s finally tomato season in North Carolina and I couldn’t be happier! There are so many recipes out there calling for fresh tomatoes and so little time to make them all!
The good thing about this pico de gallo recipe is you can make it year-round by using Roma tomatoes when homegrowns aren’t available. It is so much better than the jarred stuff and is a breeze to make! Plus it is low-fat and vegan — how often do you get truly delicious and healthy together!
Pico de Gallo Ingredients
- 5 Roma tomatoes, diced small (use a couple of fresh tomatoes in season)
- 1 cup sweet onion, diced small (I used Vidalia)
- ½ cup fresh cilantro, stems removed and finely chopped
- 2 garlic cloves, minced
- 1 or 2 fresh jalapeños, diced tiny (remove seeds for less heat)
- 1 lime, juiced
- Sea salt to taste
- Fresh ground pepper to taste
Mix all of the ingredients in a large bowl.
Refrigerate for at least an hour before serving.
See, I told you this was easy! Not to mention fresh and tasty, tasty, tasty.
This goes great with tortilla chips, as a topping for baked potatoes, or as a side to any Mexican dishes you are making, such as the chicken-spinach quesadillas shown below (recipe to follow soon.)
This saves well in the fridge for a day or say, but you may want to drain it in a colander for 10-15 minutes before you serve it again.
Eat, drink and be merry!
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