The husband is a diehard salsa lover. He eats it numerous times a week as a snack with tortilla chips and loves putting it on just about anything. I am more of a pico person. I love the freshness of pico de gallo, and I think it adds a burst of freshness to what can be otherwise heavy Mexican food.
You can buy prepared Pico in the produce section, but it’s beyond easy. If you have a knife, you can make pico de gallo. Plus, then you can customize it to your own palate.
I like to mix regular tomato with grape tomatoes – I love the sweet pop that the grape tomato brings.
Mix together 1 cup of diced tomato, and approximately 3/4 cup of quartered grape tomatoes.
Add 1/4 c. diced onion.
Chop and add cilantro to taste. If you don’t like cilantro, use parsley.
Add the juice of 1/2 a lime.
Add 1/4 tsp. salt, a dash of black pepper, and a sprinkling of red pepper as in the photo above.
Let this sit in the fridge for a bit to chill together.