Quick, before it's too late! Don't let this year's primetime tomato time pass you by without first mixing up a batch of colourful, flavourful pico de gallo. Healthy and delicious, this fresh salsa is incredibly easy to make. Here's what went into my pico de gallo today...
Pico de gallo
Fresh tomatoes, diced (I used one small carton of cherry tomatoes)
1/2 white onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 jalapeño pepper, finely diced (with or without the seeds, depending on desired heat)
1 bunch cilantro, loosely chopped
1 clove garlic, finely chopped
Juice of 2 limes
salt and pepper to taste
Mix all ingredients together in a large bowl. Keep in mind that the more jalapeño seeds you mix in, the hotter your pico de gallo will be. And...well, that's about it! This salsa is great served right away, but it's even better after its flavours are allowed to mingle in the fridge for a few hours. Enjoy alongside your favourite corn tortilla tacos, rice dishes, baked veggies, or Saturday morning cubed potatoes. Mmmm, cubed poatoes.
Photographs copyright © 2011 Jasmine Habart.
I want it in and around my mouth.
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