Last night was my first attempt at making pico de gallo. I know, it's easy, why haven't you made it before? Well *gasp* I don't really like chunks of tomatoes. But, the dish I was preparing, Spicy Shrimp Po-boy Tacos (don't worry, this whole week will be leading up to that uh-mazing recipe), called for it, so I made some. It was so easy, and so good! I think I may try it with my guacamole next time to give it a twist. Anyway, here's the recipe, you can change the amounts of things to your liking. I lowered the amount of some ingredients and changed the ratios a little from the original recipe and thought it turned out perfect for us. It made plenty for about 6-8 tacos with a little bit left over. Happy pico-ing!
Pico de Gallo
slightly adapted from Pioneer Woman
Ingredients:
2-3 whole Roma Tomatoes
1 Small Onion
1/2-1 Jalapeno Pepper (depending on your spice preference)
Cilantro
Lime Juice
Salt To Taste
Directions:
Chop jalapenos, tomatoes and onions into a very small dice. Leave seeds in your jalapenos if you want a hotter pico. Remove seeds if you don't want it to be too spicy. I removed mine, but may add some back in next time. Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. For this amount of pico, I used about 2-3 tablespoons. Just remove and discard the long leafless stems before chopping. You don't have to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and stir until combined. Squeeze the juice of half of one lime into the bowl. Add salt to taste (optional) and stir again.
Serve with chips, add to avocados for guacamole, add to tacos, or anything else you want!
This recipe is linked to It's A Keeper Thursday, Tasty Traditions, Beauty and Bedlam, Fat Camp Friday, Potluck Sunday
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