By Ashleigh Hett of Prairie Gal Cookin
With Memorial Weekend here, who isn’t looking for a fun recipe to whip up and feed the crew? What makes this recipe even better is that you can make it “lakeside-style.”
Simply put, Pico de Gallo is easy and quick enough that you can make it with just a few fresh veggies, a knife, and a bowl. Pico de Gallo is basically an uncooked Mexican style salad full of tomatoes, onion, peppers, and cilantro.
Don’t let it sit for hours in the refrigerator or it will just get gooey and gross; make it right before serving so it’s fresh, crisp, and bursting with summer flavor! Sounds good to me. Let’s get started!
Pico de Gallo
- To start, gently wash the tomatoes, pepper, lime, and cilantro under cool water.
- Then, finely dice the tomatoes, onion, jalapeño, and cilantro. Place in a bowl.
- Squeeze the lime juice over the diced veggies.
- Add some freshly cracked pepper and a dash of salt. (You’ll want to adjust the amount of salt you add according to how salty you like it and how salty your chips are.)
- Stir all of the ingredients together gently and serve right away!
– You can change the amounts of veggies to fit your personal likes and dislikes. Make it yours!
– Add some Pico de Gallo to raw beef burgers before grilling to give the burgers some extra juice and a little pop!
– Stir in some mashed avocados and you have yourself some tasty guacamole!
Hi y’all! I’m Ashleigh, the gal behind the blog Prairie Gal Cookin. I live on a farm in Central Kansas where we have an assortment of different animals; mostly different poultry varieties. In my spare time, I blog about everything from life in this zoo to DIY crafts and step-by-step recipes. For me, life can seem rather crazy at times, but it’s a good crazy! It keeps me on my toes! : )