Nothing stirs my heart more than my husband walking in the door with a collander full of veggies fresh from our garden. And now that it’s August and super hot outside, we are reaping the rewards of his dedication to our tomato plants! One of the things that my husband pretty much BEGS me to make on taco night is homemade pico de gallo. It’s so good and fresh and I always get rave reviews when I take it anywhere. Go grab some tomatoes and peppers from the Farmer’s Market near you and the fixings for tacos and make this some night soon!
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Homemade Pico de Gallo
this recipe is free from wheat, gluten, corn, peanuts, tree nuts, shellfish, soy, dairy and eggs
Makes about 3 cups
1 pound of tomatoes, diced
1 small red onion, finely diced
1 jalapeno pepper, roasted or fresh, seeded and finely diced (PLEASE wear gloves or cover your hand with a plastic baggie when chopping peppers…seriously…you will kick yourself if you don’t!)
1 lime, juiced
1/2 cup chopped cilantro
salt and pepper to taste
Combine all ingredients in a bowl. Enjoy with chips or as a topping for any Mexican food. This is also good on top of eggs! It’s usually good up to a week in the fridge and gets even better as the flavors meld. You may have to drain it a little as it tends to get juicier as it sits longer.