After spending substantial time in the rural setting, I was enchanted by the magic of family gardens and fresh herbs. Seasonal tomatoes particularly caught my attention. With little effort they can be turned into awesome quick meals. So, today we come bearing Mexican gifts…
Please enjoy this power baby, filled with all the good things to make your taste buds come alive! In Mexico I experienced first-hand that delicious and colourful meals don’t need long to make. As long as you have the right recipe. Our ‘No kiss Pico de gallo’ drives that point home. All the way.
Full disclosure: the onions, garlic and jalapeño will knock your socks off. Besides, they will make you completely UNfit for date night. Warm vibes guaranteed though. It’s totally worth it!
- 2 Roma tomatoes, cored & seeds removed then chopped
- 1 to 2 jalapeño peppers, chopped finely
- 1 cup of finely diced yellow onions (~½ of a big one)
- 1 small garlic, chopped finely
- ⅛ cup of lime juice (~1 lime)*
- ½ cup of fresh cilantro, chopped finely
- Salt to taste
- Chop the onion and garlic. Press the lime and pour the juice over them, adding ½ teaspoon of salt in a medium bowl.
- Slice the jalapeño, mince it and add it to the onions.*
- Core the tomatoes, remove the seeds, and chop them up into small pieces. Transfer to the bowl and mix with the ingredients so far.**
- Finally, chop the cilantro into tiny tiny pieces and stir it into the bowl. The finer the better!
- Let the flavours blend for 15 minutes and adjust if necessary. Serve with tortilla chips or a fabulous pita bread.
* Cut the jalapeño in half, nick off a small piece and taste for heat. If the pepper isn’t too hot, finely chop it up. If it is really hot, remove the seeds and membrane from one or both halves, and then mince it. Then, add it to the onions.
** The success of your Pico de gallo lies in choosing the right tomatoes. Roma tomatoes are a good choice due to their meaty texture and limited juiciness.