One of the staples at our house is Pico de Gallo. We put it on eggs, enchiladas, steaks, chicken, basically anything that isn’t moving.
I also use it to make the best guacamole you’ll find anywhere. Now that it’s summer, all of the ingredients are growing in our back yard, so it’s also very economical, but even if you don’t garden the ingredients are economical in the summer.
- 1 small red onion diced
- 2 small jalapeños diced (leave the seeds in for heat; take them out if you want a milder batch)
- 2 roma tomatoes diced
- 1 handful of cilantro chopped
- 1 teaspoon of cumin
- Juice of ½ lime
- 1 pinch of sea salt
- 1 pinch of pepper
- Mix all the ingredients together and let it sit a few minutes to meld flavors. Adjust seasonings to your preference. We tend to go heavier on cumin and jalapeños.