Pico and me have been friends for a long time. But we’re like, Besties now. While we were in Mexico, I had Pico with me for 3 (or maybe 4) meals a day.
Pico on my eggs.
Pico on my cheese.
Pico on my chips (duh)
Pico on my tacos.
Pico on my veggies.
Pico by the spoonful, with shrimp……I think you get the idea.
So what was the first thing I re-created when we got home? Pico de gallo!!
(For the Ozarkians: its pronounced pee-co day guy-o. Love you, Dad!)
Lets get started
First you need:
5 tomatoes, chopped
1 medium white onion, chopped finely
1 cup of cilantro, chopped
juice of 1/2 a lime
big pinch of salt
(some people feel the need to add jalapenos, but I love the traditional mild pico)
Have I ever showed you how to properly chop a tomato? Its easy. I learned this a long time ago working for the Fortner’s. Making nacho supreme at the fair is serious business….
Working with a serrated knife, lop off the top and the bottom of a tomato. Cut the middle into even slices. Stack them all up.
Next cut vertically through the entire stack.
Holding the stack firmly together, rotate 90 degrees and cut vertically again.
See, perfect little cubes of tomatoey goodness.
Tomatoey is SO a word….
Now chop up the onions, then a big handful of cilantro.
Get it all in a bowl. Hey look, it looks like the flag of Mexico!
Add the lime
and the salt
Combine in a bowl and you’re done.
Now go spread this on anything and everything. Or just open a bag of chips.
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