pico de gallo salsa

pico de gallo

you know the desert island game, right? where you pick one food that you could live on forever if you were stranded on a desert island? well, tacos are my desert island food. i know that’s cheating a little bit, because there are so many taco ingredients. but how could i ever decide between beans, tortillas, avocado, or salsa?

salsa time 2!

i just couldn’t decide between those four items. but since i’ve talked about beans extensively on this site (black beans, garbanzos, white beans, you name it!), and i’ve talked a lot about avocados, i think it’s time to chat about salsa. (i promise to post about tortillas soon, too.)

tomatoes and jalepenos

my all-time favorite salsa is a fresh pico de gallo, one that my sister and dad picked up on a field trip to wilder ranch many years ago and we’ve been making ever since. it’s super easy to make, turns out slightly different (but still delicious!) every time, and is a great addition to tacos, burritos, scrambles, guacamole. not to mention that it’s fantastic on its own with tortilla chips. it’s a little spicy, but you can use less jalapenos or more than the recipe calls for, depending upon your spice preference.  so what are you waiting for? ditch that stuff in the jars and go make this salsa!

tomatillos

one year ago: tofu skewers and peanut sauce
two years ago:
pizza dough

taco with pico de gallo!

pico de gallo

yields approx 2 cups of salsa

  • 3 tomatoes, diced (and seeded if you prefer)
  • 2 tomatillos, diced
  • 1 onion, diced
  • 1 jalapeno, membrane and seeds removed, and minced
  • 1 clove garlic, minced
  • 1 lime, juiced
  • 1/2 bunch cilantro, minced
  • salt and pepper to taste
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  1. toss the tomatoes, tomatillos, onion, jalapeno, garlic, lime juice, and cilantro in a bowl and toss
  2. add salt and pepper to taste, and serve!

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