Pico de Gallo

Pico de Gallo

This is an incredibly easy and healthy way to use up lots of summer vegetables, and easy to serve at a gathering! I needed a dish that lots of different sorts of people would enjoy at a recent “apartment-warming” and this definitely goes over well when served with tortilla chips (the margaritas certainly weren’t a bad pairing either) :-)

Ingredients:

½ white onion, peeled and diced
2 small-medium green peppers, diced
2 serrano peppers, diced
1.5 tsp cumin
1.5 tsp garlic
1.5 tsp lemon juice
5 small-medium tomatoes, diced
Cilantro (to taste, but I recommend lots)

*General ingredient notes- this recipe definitely benefits from very fresh ingredients. Almost all of mine came straight from the garden 

Apparatus:

Bowl
Measuring spoons
Wooden spoon

Process:
1)Combine all ingredients into bowl.
2)Mix well with wooden spoon. (It’s that easy!)

*Notes* If you want to make this recipe ahead of time, I recommend mixing everything but the tomatoes and the cilantro ahead of time and then putting it in the fridge. If you put the tomatoes and cilantro in just before serving, they stay perky and don’t get soggy.