One of Kelly's favorites is my pico de gallo. Its such a staple around here, we were so surprised that it wasn't on the blog as we were celebrating M&P's first blog-birthday!
It's a quick and easy recipe that everyone can make all summer! Actually, you can make it any time of year, as long as the tomatoes in your grocery store don't look like plastic! (see insta video!)
We coined the phrase "pamelita pico" in honor of my friends in Mexico City who nicknamed me "pamelita.." Love & miss them.
What you'll need for a party of 4-6 people.
- 5 plum tomatoes
- 1 small white onion
- 1/4 cup finely chopped fresh cilantro
- 1 lime (zest, not juice)
- Kosher salt
- Fresh ground pepper
- 1 jalepeno pepper (only if you like it spicy!)
The key to the salsa is ensuring that you've cored and seeded the tomatoes. I know, it's counter intuitive but, it's the way to do it. Cut the tomato in half lengthwise, scoop out "the guts!"
Chop up the tomato into little baby pieces. Do the same with the onion, tiny little pieces. Finely chop the fresh cilantro, unless you like a loose chop and mix together in a small bowl.
Add the zest of one lime, salt and pepper to taste.
If you like it hot, use 1/2 or 1 whole jalapeno pepper finely chopped into baby pieces.
Voila! It's best if it sits in the fridge until you're ready to serve it with tortilla chips.
If you're daring you can make your own chips, too! All you need is corn tortillas, corn oil and tons of salt!
A recipe for another day...