Thursday, May 21, 2015

{Recipe ReDux} DIY Kitchen Essentials: Pico de Gallo

What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

When I was a kid, I thought salsa came from a jar. It was watery, not very flavorful but great on chips and tacos.

When I was in grad school, I met a wonderful friend from Mexico and she taught me how to really make "salsa", or pico  de gallo Spanish. After learning how to whip up this easy condiment, I haven't looked back. It even tastes wonderful with crappy, out of season tomatoes!

All you have to do is finely chop up tomatoes, onion, cilantro and jalapeno and toss it with some salt and perhaps a squeeze of fresh lime juice.

The measurements do NOT have to be exact. Try them once and adjust to your personal tastes. This is the cool think about cooking at home - you're the boss!

Pico de Gallo
  • 1 pound Roma tomatoes (4-5), diced
  • 1/2 medium onion, finely minced
  • 1 bunch cilantro, stems discarded, leaved chopped
  • 1/2 jalapeno, finely minced (seeds discarded)
  • Big pinch of salt
  • Juice from one lime, optional
  1. Toss all ingredients together in a bowl. Taste for seasonings and add more salt or lime, if needed. If you can stand it, the flavor is better after a 30 minute rest in the fridge, but I won't judge if you dig right in!
Delish on chips (obviously!) but also great on eggs, baked potatoes, homemade burrito bowls and more.

How do you like to eat your pico de gallo?

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