My husband LOVES Mexican food. He is perfectly content to eat tacos one night, burritos the next, and enchiladas after that, AND have Veggie Tex-Mex for brunch the next day. He probably had Chipotle for lunch at least once in that stretch, too.
Ok, I am exaggerating a little. But not much!
Last night for taco toppings, I chopped up a quick, fresh pico de gallo. It doesn’t save well, so I only made enough for the two of us to eat up.
Pico de Gallo (serves 2 if you feel like sharing)
3 Roma or plum tomatoes, diced
1/2 small onion (red or white), diced
1 jalapeno pepper, minced (remove seeds and inner white ribs for less spicy salsa)
1/4 cup fresh cilantro, minced
juice of half a lime
salt and pepper
Place diced tomatoes, onion, and jalapeno in a small bowl. Add cilantro and stir. Squeeze lime juice over the mixture. Sprinkle with salt and pepper. Stir and serve on tacos, burritos, or with tortilla chips.
Yum. Tastes like summer. For a heartier salsa, add roasted corn and black beans. Or, stir this mixture into two mashed avocados for instant guacamole. Also yum.
Other than the onion, I am looking forward to making this with items from my garden!