Pico de Gallo

This is the perfect light, and refreshing side or topping to go with any Taco Tuesday during the summer. If you have a garden of beautiful homegrown tomatoes you will want to go with the pico over a salsa. No cooking required!

I like to make mine extra spicy because when added to a taco the tortilla and meat help neutralize the heat. However, I will do a pretty low heat recipe and just say you can be your own judge of heat. If you want more, definitely add more.

If you are one of the cilantro haters of the world, this is not the blog for you. I cannot get enough of it. I think I am actually becoming immune to it's flavor because I add more and more to everything I make with it these days. So, if you are not as crazy about it as me, then you can always use less.

I have several variations of Pico that are all tasty in their own rights, but I will start with the basics.

Ingredients

4-6 Roma tomatoes OR 3-4 garden tomatoes, diced

1 white onion, diced

1 bunch cilantro, chopped

3 jalapeños, diced

2 Tbs minced garlic

1 tbs garlic powder

1 tbs onion powder

1 tbs salt

2 tbs lime juice

How to

After all ingredients are chopped, add to a bowl that has a lid.

Add seasonings and mix to combine. Taste to adjust salt. Place lid on and refrigerate at least 2 hours.

Keeps for only a few days in the fridge.