Pico de Gallo

It seems once I drove across the border into Texas, I developed a hankering for pico de gallo. The mixture of onions (I prefer red onions in my recipe); tomatoes, cilantro, garlic, lime juice, and jalapenos just seem to hit the spot. Many times the salsa that arrives to our table, along with the chips, is too thin. We always order a side of pico de gallo. Half goes into the salsa and the other half goes into our meal.

There must be restorative powers in that mixture because it always makes me feel better after eating it. Jerry's Aunt Wynema and Uncle Daniel taught us their way to eat chips. They take sliced lemon or lime and squeeze it over the chips, add extra salt and munch away. It adds another dimension to the chips and salsa.



Whatever way you like it, pico de gallo is the nectar of the Gods.

Here's a recipe you might want to try out:

Pico de Gallo
Bon Appétit | July 2000

1 1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)