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Pico de Gallo

Montréal is not exactly the best place to get Mexican food in North America, so my experience with that particular cuisine was pretty much limited to the chips and salsa they served at my favorite pub, and after a few beers, everything tastes pretty darn good.

Besides the huge skies, spectacular sunsets, oceans of grass and endless horizons, Kansas has given me access to Mexican food and all the ingredients you need to cook it.

One of the first things I was brave enough to whip up was Pico de Gallo, which my husband kindly informed me was pronounced “peek-oh day guy-oh”, not the way I was pronouncing it, which I won’t repeat here, because it’s embarrassing, I don’t want to, and you can’t hear me anyway. So there.

Quick, easy to make, delicious and (bonus!) good for you, there is absolutely no need to ever buy this stuff pre-made.

Peek-oh Day Guy-oh

6 ripe Roma tomatoes, diced
½ of a small white onion, diced
2 jalapeno chiles, seeded and finely diced
1/3 cup chopped fresh cilantro
Juice of 1 lime (about 2 tbsp)
1 tbsp minced garlic
½ tsp salt

Combine all ingredients in a non-reactive (glass) bowl and refrigerate for 1 hour before serving.

(Printable Recipe)