John loves salsa. Have I mentioned this before? It feels like a long time since I’ve even had to think about the things that John likes because of how little we’ve seen each other the past few months. It’s terrible, actually. But when I do get him here, I try to go out of my way to make his favorite things. Of course, we can’t have everything he would like, all the time. I’ve really tried to revamp most of our favorite types of food into somewhat healthy options that can become more part of our daily life. We’ll save our favorite unhealthy foods for moderate indulgences a couple times a month!
I have a lot of salsa recipes. In fact, this is so embarrassing, but I have been known to go out to a Mexican restaurant with John, and like the salsa so much I ask the waitress what was in it. There was one time, that I really embarrassed John, getting so excited over a particular salsa that the waitress actually went to the kitchen and wrote down the recipe and ingredients for me. Don’t mess with a blogger! I will stop at nothing to try to recreate my favorite restaurant items. Don’t you remember our success withCarne Asada?
This pico de gallo is all my own, though. Fresh plum tomatoes, cilantro, lime juice, and red onion. In the summer, it is literally like a burst of sunshine in your mouth (especially when I use my cultivated cilantro and Dad’s delicious homegrown tomatoes). Sometimes I like to add garlic, but if you do, make sure that you eat it the same day. The garlic tends to overpower EVERYTHING if left too long. Don’t say I didn’t warn you!
Pico de Gallo
Serves: 4 (about 1/4 cup salsa)
2 medium plum tomatoes, diced (1 cup tomatoes)
1/2 red onion, diced (1/2 cup)
3 tablespoons cilantro, diced
Combine diced tomatoes, red onion, and cilantro in a large bowl. Juice the lime over the bowl and stir in. Serve immediately, or for deeper flavor, cover and place in the fridge for at least an hour.
Until the next time my oven is on…