Easy Pico de Gallo
I love pico. I also call it salsa, or salsa fresco, but either way I LOVE it. I make it once to twice a week, and its the easiest thing ever. I love to make it myself because its fresh, and full of flavour. Now to be honest, it CAN hold up in the fridge for up to a week. But its usually gone within three days, so I tend to make it more than once. But its easy enough that I can whip up a batch in the morning while cooking breakfast - that simple.
2-3 tomatoes, diced*
1/2 onion, diced
1 tbsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 jalapeno, diced super small
1-2 tbsp chopped fresh cilantro, optional
1-2 tsp lime juice
How to: This is an easy recipe, and really has very few steps. Dice or mince all ingredients, add to a bowl and stir it all until combined. The flavour is best if allowed to sit for 3+ hours or overnight, but can be used right away.
I tend to use this on my eggs in the morning with avocado, on my beef fajita skillet, on bowls that I make - it's pretty versatile. I can imagine it would also be really great with tortilla chips.
* When dicing your tomatoes, I highly recommend scooping the seeds out. It keeps the pico/salsa fresh longer and prevents it from getting soggy. If you are like me, and eat it so fast it doesn't get to that point, you can skip this recommendation.