Pico de Gallo
A fresh, uncooked salsa made using chopped tomatoes, onion, cilantro, jalapenos, lime and seasoning.
Summer is in full swing!
Hello everyone! Can you believe that the year is almost half over? Where did it go? Literally, last week was the Fourth of July. Man it is flying by! Ok, enough on that because I am starting to make myself feel old.
Ok, so in my life summer means family get together, bar-b-ques, tasty treats and finger foods. This year will still hold all of those BUT my family is going to be vacationing with my son at his home in Oregon. So, this today’s post will focus on a simple easy peasy thing that my 25-year-old son can have for us to enjoy.
Today I am featuring my version of fresh made Pico de Gallo. There is nothing better than fresh salsa, warm tortilla chips and an ice cold beer.
Pico de Gallo
- 2 red onions diced
- 1 yellow onion diced
- 12 Roma tomatoes chopped
- 1 clove garlic minced
- 1 bunch of cilantro chopped
- 2 jalapenos
- 1 lime
- ¼ tsp salt
In a large bowl combine the diced red onion, yellow onion, tomatoes and garlic.
Roughly chop the cilantro; add to bowl.
Slice jalapenos in half; scrape out the seeds; dice them finely; add to the bowl.
Slice the lime in half and squeeze the juice from half a lime the bowl.
Sprinkle with salt, and stir together until combined.
Cover and refrigerate for 1 hour to let the flavors blend.