The beauty of this dish is you can totally manipulate it to fit your taste buds. You can do anything with it and you most likely have all the ingredients on hand. Top eggs, add to guacamole, add to tacos or burritos, add to a pita sandwich, put it in pasta, dip it with chips and sour cream, put on chicken or fish or steak or burgers or in burgers, put it on cheese fries or potato skins. I am not even kidding when I say the possibilities are endless.
It is sooooo simple, also called 'salsa fresca' FRESH, I see a lot of people making it with canned tomatoes and in my opinion you are only shorting yourself.
Summer has ended and we are pulling the last of the crops from our gardens, perfect time to have one last taste of summer before it is all gone
Now remember there really is no wrong way to do this, no wrong amount to add play around find what works for you but here is mine...
1 pint grape tomatoes (diced), I choose those because they tend to be less seedy it does make it more time consuming to cut them all up so you can use whatever tomatoes you have on hand.
1 sweet onion (diced) I used vidalia but red onion or even spring onions are good depending on your 'hot' level.
2 Jalapeno peppers (diced) if you are a really brave soul you can step it up a notch and use habenero, any pepper will do even red or green bell this dish is all about you and what you want and what your tongue can handle!
Juice of half a lemon about 1-2 tbsp (or lime both are great)
fresh cilantro and basil chopped (about 1 TBSP each) Here is another place you can 'own' your pico de gallo use dill for a twist or mint even some parsley play around with herbs they are such amazing things!
1 garlic clove finely minced
salt and pepper to taste
mix it up and there you have it. so simple. so, so good.
my 3 favorite ways to eat it...
In a pita or wrap with avacado and bacon
With chips and sour cream
on grilled chicken or fish.
Try a sweet twist, trade the tomato for watermelon add honey and mint. It is really good as well.
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