Fresh, simple and delicious!There are such wonderful authentic Mexican restaurants here in Southern California. I seem to always have tortillas on hand as a staple alongside my bread. My daughter likes cheese quesadillas and the rest of us like beef and chicken fajitas, burritos, etc etc. Pico de Gallo is basically an uncooked salsa, also known as Salsa Fresca. Traditionally it is made with fresh tomatoes, onions and chillies. Make this a few hours ahead of time to allow the flavors to blend.
[recipe title="Pico de Gallo" servings="6-8" time="20 min" difficulty="easy"]
- 3 ripe tomatoes chopped small (sometimes I cheat and use 1 can of diced tomatoes well-drained)
- 1/3 of a medium size red onion finely minced
- 1 green onion finely minced
- 1 jalapeno pepper finely minced
- 1 clove of garlic finely minced
- a bunch of fresh cilantro chopped medium.
- salt and pepper to taste
- 2 tbsp of olive oil
- juice from one lime.
Directions:Mix all ingredients together, cover, refrigerate and let sit for a few hours before serving to allow flavors to develop. [/recipe]