Pico de Gallo

This mild Pico de Gallo pairs well with chips, tacos, or tostadas. It will be the first thing to go at a party!

I am a big salsa lover, and living close to the Mexican border, that is a good thing. There are many ways to make salsa. You can cook the tomatoes, which is the salsa you often find in restaurants, or you can use fresh tomatoes, which is salsa fresca (fresh salsa). You can get creative by adding things like black beans, corn, mango, pineapple, or cucumber, to name a few.

Today I did not make salsa, I made Pico de Gallo. What is the difference, you ask?

Good question. As per my research, I found that Pico de Gallo is drier. It doesn’t have as much liquid as salsa. I’m pretty sure it doesn’t contain garlic – again, as per my research. It could be eaten like a salad – that’s how thick it is.

When the waiter told you he was bringing you salsa, was he really bringing you pico de gallo? Possibly. If it was a fresh salsa, it could have been a Pico de Gallo. Anyway, you say tomato, I say tomato. Whatever.

This Pico de Gallo is way milder than all of my other salsas, even the fruity sweet ones. It is sweet in its own right because I used plum tomatoes. I could have eaten the plum tomatoes by themselves, they were so good. They tasted like candy. Unfortunately, I needed the whole two cups for making the Pico de Gallo. Otherwise, it would have been me vegging in front of the tellie eating plum tomatoes.

The batch I scored may just have been a fabuloso batch that was at the top of its class. Hopefully, you will score a good batch too. I made this mild for those of you who like to taste your tomatoes without any pain. Your welcome.

Pico de Gallo

Ingredients

• 2 cups plum tomatoes
• 1/2 onion (1 cup chopped)
• 3 tablespoons cilantro
• 1 tablespoon finely chopped jalapeño
• 1 tablespoon lime juice
• salt

Instructions

1. Chop tomatoes, onion, and cilantro. Finely chop jalapeño. Combine with lime juice and salt.