Wednesday, June 26, 2013
Pico De Gallo
I absolutely LOVE fresh homemade salsa! Oh boy. In fact I love it so much that my "taster" chip..usually turns into half of it disappearing before it makes it to the fridge. Oops. The thing I love about it, you can adjust the heat of it all depending on your own personal preferences!
Serve this deliciousness on top of Taco Salad (recipe to follow tomorrow), in burritos, nachos, alone..you name it...it will be good on it!
4 cups of diced tomatoes (I like roma)
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 TBSP vinegar
1 jalapeno, minced
1/2 red onion, diced
1/2 cup cilantro, minced
3 cloves garlic, minced
1 tsp. cumin
1. Dice up the tomatoes and throw them in a bowl with the salt, pepper, and vinegar. Stir and let sit while you chop the rest of your ingredients.
2. Add remaining ingredients and stir to combine.
3. Adjust seasonings as needed for your own personal taste.
4. Put in the fridge for at least an hour (if you can wait)
**Randi's Side Notes**
~ Now depending on how spicy you like things you can leave the seeds in the jalapeno or pull them out along with the white ribbing inside (those both are what hold most of the heat in the jalapeno)
~ Adding the vinegar helps to break down the tomatoes. The tomatoes will release a little more juice and combine all the flavors better down in the bottom, so make sure you stir it before eating to get all that liquid flavoring to coat it. You can drain this off before serving if you like, but I usually just leave it alone.
~ The longer you let it sit in your fridge the more flavorful it becomes. I usually try to make mine around lunchtime and eat it with dinner. Overnight, is amazing.
~ Again, you can adjust this recipe so much to your liking. If its to hot, add more tomatoes, or if you haven't made it yet, don't add the seeds of the jalapeno. My moto is : "You can always add more to it, but can't take it out." So if you are unsure, start with a little of everything and then add more until its how you like it.