This family loves salsa. Loves, loves, loves it. Add in a bag of La Fiesta chips – locally made by a restaurant in Hart, MI – and you have the perfect summer afternoon snack (or to be perfectly honest, dinner.) As much as I find salsa to be tasty and satisfying, the fresh ingredients in Pico de Gallo make my taste buds sing. And dance. The mariachi.
RECIPE: Pico de Gallo
Ingredients
2-3 cups of fresh, diced tomatoes (seeds squeezed out)
1 small white onion, finely diced
1 jalapeno, diced (**most of the seeds removed unless you like it crazy hot**)
2 tablespoons chopped cilantro
salt and pepper
Directions
Throw it all into a bowl, stir it up, and keep adding salt and pepper until you get the perfect flavor. Eat it within 24 hours. Unlike canned salsa, this doesn't get better with age, it's best eaten immediately with good company and cold beer.
Looks great and sounds easy. Would like to try the chips....
ReplyDeleteAre the tomatoes from your garden?
Yummy!