Mexican food is pure comfort to me. Great tacos and an ice cold drink equals pure relaxation on Friday night after a long work week. But unfortunately, there are not a lot of taco trucks in my neck of the woods to satisfy a craving when it hits me.
When I first started cooking, I was all about using the 'best' sauces and condiments I could find at the store. TAKE MY MONEY! But now that I am more comfortable in the kitchen, I am always looking for ways to make the majority of our meals from scratch at home. What makes a good recipe for me is minimal ingredients, whole foods, great flavour and no excess steps.
And when I actually started reading labels and nutritional info, the amount of salt and sugar in prepackaged food frightened me. I like guilt free indulgences that make me feel good after eating them, not bloated, gross and guilty.
Enter my So Simple Pico de Gallo. It is fresh, light and incredible on eggs, with chips and on tacos. Go NUTS!
A few notes before you start.... I like using roma tomatoes because they are more fleshy with minimal seeds. But whatever tomatoes you have on hand will work just fine. You can also add a handful of finely chopped cilantro if you're into that. And if you find it too spicy, add a sprinkle of sugar to even out the flavour.
I hope you enjoy it as much as we do!
So Simple Pico de Gallo
-6 Roma Tomatoes
-1 small red onion
-1 jalapeno pepper
-Cut the tomatoes into quarters and remove all the seeds (the seeds and juices will make your pico way too watery). Then finely dice the tomatoes and add them to a large bowl.
-Remove the seeds from the jalapeno and finely dice it. Add this in with the tomatoes.
-Finely dice the red onion and add it to the bowl.
-Squeeze the lime over top of the veggies.
-Mix it all up and let it sit for 20mins.