Tuesday, January 4, 2011

Pico de Gallo

I LOVE salsa and pico de gallo so I knew that I needed to make some to go along with our New Years Eve menu. Pico is another one of those dishes that you really don't need a recipe for, but sometimes it is nice to have a starting point of ingredients. You can adjust any of the ingredients to suit your own tastes. There are so many uses for pico other than just as a dip. You can add it to quesadillas, nachos, tacos, burritos or anything else you like. You do want to plan this one so that you have at least 3 hours to refrigerate before serving to let the flavors really blend.


6 roma tomatoes, diced
1/2 red onion, diced
1 to 3 tbsp fresh cilantro, chopped
1/2 jalapeno pepper, seeded and diced
juice from 1/2 lime
1-2 cloves minced garlic
pinch of garlic powder
pinch of ground cumin
salt and pepper to taste

Mix all ingredients together in a bowl. Refrigerate at least 3 hours before serving.


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