Sweet breezy summer days here in the Mississippi river valley. It’s been cool and rainy, off and on. It seems the sun can’t make up it’s mind. I read somewhere that this has been the rainiest June in Minnesota in 100 years. I believe it, and I’m not complaining. I’ve been getting so much done! Never mind. I guess I don’t know it admitting that is a good thing, but it’s true nonetheless. If the sun was shining more I’d be out on the hammock and not cooking and photographing… so, what I’m trying to say, is that’s the silver lining.
Okay, now that I’ve confused you 😉
Here’s my recipe for simple, fresh “restaurant style” pico de gallo. One of my readers commented on this and said that the only pico she’s ever had in a restaurant was made from canned tomatoes. That’s just sad. Here in the Midwest I’ve never met a pico that wasn’t fresh and delicious.
1 and 1/2 cups seeded, diced, perfectly ripe tomatoes
1/4 cup chopped red, green or yellow onion
1 whole jalapeno, diced (with or without seeds)
2 large cloves fresh garlic, minced
juice of two large limes
1/4 cup chopped, fresh cilantro
1 Tablespoon extra virgin olive oil
sea salt and freshly ground black pepper to taste
Mix all in a medium serving bowl. Cover and refrigerate until you’re ready to eat.
Enjoy with your favorite Mexican foods!