Hello, all!
Krissie asked me to pinch hit for her today, so I’m going to do the All About You Monday post by sharing my incredible Pico de Gallo recipe in celebration of Cinco de Mayo, which is today.
Here it is. It’s really amazing. Get a big bag of tortilla chips. You’re gonna need it.
Ingredients:
2 jalapeno peppers
4-5 cloves of garlic
1 tsp kosher salt
1 tsp fresh lime juice from a real lime
cilantro to taste
Roma tomatoes, 5 or 6
1/2 red onion
1 green pepper
Cut the tops off the 2 jalapeno peppers, then slice them in half lengthwise; scrape out seeds based on how much heat you want. I usually scrape the seeds out from 2 of the 4 halves. Put the jalapenos into a food processor with the garlic, salt, lime juice and cilantro. Blend in the processor and set aside.
Cut the Roma tomatoes in half, squeeze excess liquid into the sink, then chop and dump into your serving bowl. Chop onion and green pepper, into the bowl. Use a rubber spatula to scrape all the wonderful goodness out of your food processor, and mix to combine. If you can wait, set it in the fridge for an hour. If not, no worries. It’ll be amazing right away.
Srsly. Try it and report back and let me know what you think. But while you’re here, drop a quick comment and tell us what you’re up to today!