We have a ton of tomatoes on hand at the moment -- and we need to eat them before they head over to the Dark Side. Since we decided that Mexican food would be on the menu for Monday night, I decided I'd try my hand at making some pico de gallo from scratch. I think the end result turned out well, though I completely forgot to pick up some fresh cilantro at the grocery store, and I think the fresh herb would've added a little something extra that the version pictured above lacked. Otherwise, not too shabby for my first try! Now, what to make with the rest of the tomatoes currently crowding the kitchen countertop?
Homemade Pico de Gallo (printer-friendly version)
makes about 2 cups
2 organic tomatoes, chopped
1/2 red onion, diced
1/2 green/red pepper, chopped
1 serrano* pepper, seeds and ribs removed, and diced
1 clove garlic, diced
juice from one lime
1/4 - 1/2 C fresh cilantro, chopped
kosher salt
freshly ground black pepper
1. Combine the prepared vegetables in a medium-sized bowl.
2. Add the freshly-squeezed lime juice and stir to combine.
3. Season to taste with salt and pepper.
4. Serve with chips or as a condiment with tacos, tortillas, or burritos.
*Note: I bought serrano peppers thinking they were less hot than jalapeños; apparently they are actually significantly hotter. So, if you'd like less heat, use a jalapeño or other milder pepper.
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