Wow, has this ever been a slow culinary week around our house. I really can’t come up with anything very bloggable at all. One night was a quasi-interesting tomato and fresh mozzarella pizza with a crust that we could have used to drywall the unfinished basement. Another was a lack luster whole wheat spaghetti concoction which produced only a single comment of “leaves a funny taste in your mouth!” Another evening we found take out and dried out sushi on the table. It’s been sad folks.
So, just as our local news channels do during a slow news week, I’ve come up with a whimsical piece as filler until some breaking news comes along.
Once our Colorado produce starts coming in, it seems like my mind-set automatically shifts towards Mexican food. Fresh and simple with lively colors and exciting flavors. I just don’t think there’s anything that showcases our state better, especially when the chile roasters get fired up. The aroma is intoxicating.
Pico de Gallo …yup, even a monkey could make this one and that’s exactly what this monkey did. Twice this week, I’ve chopped up fresh Early Girl tomatoes from my garden, diced some sweet onions and jalapenos and sat on the couch with my Costco 55-gallon drum of organic corn chips and enjoyed some delicious fresh fare.
Here’s my pico recipe, nothing earth shattering, but you pico purists will notice I use sweet yellow onion as opposed to red onion. Let’s take a look.
My Pico de Gallo
Pico de Gallo Recipe
Ingredients
- 2 tomatoes diced
- 1/2 Cup sweet onion diced
- 1 jalapeno seeded and deveined, diced
- 1 tablespoon minced garlic
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- 1 Hatch green chile roasted and skin removed, chopped
- 1 pinch dried Mexican oregano or about a teaspoon of chopped fresh oregano
- Salt and pepper and a smidge of sugar
Instructions
- In a large bowl mix all ingredients together. Taste and adjust any ingredients and flavors.
Nutrition
Pico de Gallo and a 55-gallon drum of Costco Corn Chips…It’s What’s for a Summer snacks
Beautiful picture, Lea Ann. I’d say this is a very bloggable recipe…but you know how I feel about dippable foods 🙂
It tastes even better when the majority of the ingredients are grown in your own backyard. We even have a lime tree. Ms. Goofy wanted a couple of limes for margeritas, she now has limes for the whole neighborhood.
I’m wishing I was your neighbor. I’d love to have access to fresh off the tree limes.
Pico is the best. Great recipe! I like your colorful background too =)
Pico de gallo is one of my favorite condiments. I’ve been known to eat it just with a spoon, but don’t tell anyone. 🙂
LOL, I can see why. It’s just so spoonably good.
This is one of my favorite ways to use the abundant produce that’s now filling the farmers’ market. I could put a bowl of this on the table every night and everybody would be happy.
I agree, either that or chimichuri sauce. 🙂
You’ve inspired me! I can’t do the tomatoes, but I made some salsa verde instead. Somehow it helps with the heat we’re getting right now.
That’s too bad about not being able to eat tomatoes, but love salsa verde too!
Funny post. I have those days too..a vision of a wonderful meal which does not happen. Pico de Gallo is good at all times….
I hear ya! I’ve got to get back into the swing. Just back from vacation, so the lull will continue. 🙂
The monkey’s from Rise of the Planet of the Apes find your comment “even a monkey” offensive. We have your name on record and the minute we get out of this lab, we are coming for you.
And don’t think you can sway us at the last minute with a bananas foster with rum sauced ice cream either….well, okay, maybe just this once.
LOL Chris! This reminded me of that commercial. 🙂