Monday, March 09, 2009

Pico de Gallo

Fresh and simple!
I like to make this when making Fajitas or Tacos, but it is also nice with a big bowl of Tortilla Chips.  

1 1/2 - 2 cups tomatoes, seeded and chopped
1/2 cup onion, chopped
2 jalapeno peppers, chopped fine*
handful fresh cilantro chopped
1-2 tablespoons fresh lime juice
dash or two of salt
1 tablespoon olive oil

Toss chopped tomatoes, jalapenos, onion, and cilantro together.  Sprinkle with a bit of salt and lime juice, then stir in olive oil.  

If the tomatoes are a little too acidic, a little sprinkle of sugar (not too much) will tame that down. 

* the heat of the peppers are mostly in the seeds and the white pith they are attached to - depending on how hot or mild you like it add those accordingly. 

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