I have been on a Mexican tip this last week. I generally go through phases like this and always need to be careful because when I am craving something, I will want to eat it everyday until one of two things happen. 1) I totally get sick of it and can't eat it ever again or 2) I can't eat if for at least a couple weeks. So, since I have been craving Mexican everyday this week, I decided to mix it up and make different things everyday instead of the same thing over and over again to avoid the inevitable. This is the best thing about age, you get wiser! Anyway, last week it was the tomatillo salsa, and this week I will post some great Mexican side dishes to enhance a complete meal recipe which I will reveal Sunday. Why Sunday you ask? Well, 1) I want to keep the suspense of what my final recipe is to ensure that you don't get sick of my blog and 2) the real reason - to draw out my postable blogging days;) Stay tuned friends!
To kick it off, here is a great recipe for the ever fresh and perky Pico de Gallo. Almost everyone I know has made this time and time again, but I thought I would give my two cents on it. Also, as you all know, Pico de Gallo can be used for a variety of dishes including, but not limited to, a fun and simple chip dip or a topper on nachos, tacos, or enchiladas. It can also serve as a satisfying mid night snack or early morning riser on some eggs if you feel so inclined.
What you need:
6 roma tomatoes (I like Roma's because they are often more firm that the average tomato and they have less seeds)
1 white onion
Handful of cilantro
1-2 garlic cloves
What more to say than dice the tomatoes and onions, chop the parsley and mince the jalapeno and garlic (I like to add in a couple seeds of the jalapeno to add some delicious heat). Mix that together and then add 3 pinches of oregano, a dash of salt, paprika, cumin and chili powder. Then, squeeze your limes and give it a nice toss. Voila, a quick and easy show stopper for anytime of day!