Monday, August 2, 2010

Pico de Gallo recipe

Pico de Gallo

5 on the vine tomatoes
2 avacados
1 bundle chives
1 bundle cilantro
1/2 jalapeno (optional)
small onion
lime juice (optional)
salt to taste

1. Chop tomatoes, onion, avacados, chives and jalapeno.
2. De-stem cilantro.
3. Combine tomatoes, avacado, chives, jalapeno and cilantro in a bowl.
4. Salt to taste.
5. If you are not going to eat this in one sitting (which, believe me, it is easy to eat it all in one sitting), add some lime juice to prevent the avacado from browning.

This can be mixed up a bit by adding cooked black beans and corn, red onions, a different kind of peppers, pretty much anything you like in salsa. . . they salsa bowl's the limit. . .

Pico de gallo is fantastic on tortilla chips, burritos, tacos. . . pretty much anything mexican. Can add veggies to your mexican dinner or just be a fun snack, but be careful. . . Its hard to stop eating once you've started. . . and it can be addictive. Or inspire cravings. Or make you salivate just thinking about it. YUM.

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