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Monday, August 6, 2012

The Perfect Pico de Gallo

.Ok I know, I have not been blogging and that is just not acceptable. I have been reading though, and I am not sure if my comment problem with blogger has been fixed or not.  Time will tell I suppose.   I have been very busy however, I have so much to get done before school begins for the fall.  My classes start on August 21st. I cannot believe that is two weeks away.  My summer went so fast.  The boys are getting ready to head back as well.  Cole will be in Kindergarten and it is going to be hell for a few weeks I believe.

I am so excited for BOOBS 3.0!  Nichole and I both are.  We look forward to seeing some old faces and meeting some new ones.

It will be a blast.



Ok as promised.  If you are like me Mexican food is my ultimate favorite quisine.  A great mexican meal is not complete without Pico de gallo.  However, I have had some really bad, salty stuff, and I have a great recipe for the perfect batch.  I thought I would share it with you all.

I know some of you may be tempted to buy some that almost fresh looking stuff in the container at the grocery store.....but stop......seriously just try making this at home.  A few fresh ingredients and a little chopping and OLE!  You will have some of the best tasting Mexican Pico de gallo north of the border.

This is one of those loose recipes where the quantities are merely a suggestion than hard and fast rules.  Here are in my opinion the key ingredients for making a KILLER pico de gallo.



1.  Start with fresh vine ripe tomatoes, the fresher the better.  Please do not use ones that you have stored in the refrigerator or bought last week.

2.  Use fresh lime juice.  A lot of recipes skip this and it is just plain wrong.

3.  Use a fresh chilli, like a jalapeno ( my favorite) or if you prefer more heat, perhaps a serrano or habanero.

4.  Don't be shy when adding your salt and pepper.



Perfect Pico de Gallo

Ingredients:

2 large tomatoes chopped
1/2 large white onion, chopped
2 large cloves of garlic, minced
1 jalapeno seeded, and very finely chopped
1 small bunch of cilantro, chopped finely
1/4 tsp of cumin
1-2 tablespoons of fresh lime juice
salt and pepper to taste

Instructions:

Mix all ingredients together.  Refrigerate at least one hour for all flavors to mingle.  Check seasoning and add more lime juice, salt or pepper if needed.

Now wasn't that easy?



6 comments:

Lap Band Gal said...

Yum!! :)

Jen said...

sounds delish!!! Thanks for the recipe!! Can't wait to meet you in Chicago!!

Ronnie said...

Don't remind me how close it is to the beginning of the school year - I can't handle the idea! :(

Amy said...

going to try this! :)

jennxaz said...

I love making this myself...tastes so much better fresh!

speck said...

Just re-reading over your blog a little bit.

I so wish I was a great cook/baker but I'm just not. I found that I am a much better shopper! lol

When I was married to my first husband, we use to eat pico de gallo all the time.

See you soon.

Sandra