If she loves Cilantro then this is a Pico De Gallo recipe she will love, and if she feels love you may get some love if you know what I mean. Anyway, Pico is one of those fresh condiments that can really set off a recipe. I make up a batch each Sunday and use it all week. Some of my favorite uses are with my cheese omelette for breakfast, inside and on top of my chicken/cheese quesadillas, to top of a large baked potato, on top of my famous fish tacos and even on top of a burger between the beef and a slice of pepper jack cheese. Once you have a bowl of this ready in the fridge you will start to find amazing ways to use Pico to spice up your old tired recipes.
Ingredients:
Three or four Roma tomatoes
One yellow onion
One green, yellow or red pepper
One bunch of fresh cilantro
Step 1:
Wash. I know you are thinking this is an obvious step. But this is even more important when you are planning to leave this in the fridge for a week and eat it uncooked. So just be extra careful.
Step 2:
Cut the last two or thee inches from the bunch of cilantro. I find this lower part to be a little thick for my taste. But if you want to use it then do so, its certainly edible and delicious.
Step 3:
Finely chop the cilantro. You can cheat and use your trusty Slap Chop but I find mastering the 10 inch chefs knife will serve you we'll I your future food preparations.
Step 4:
Mince your onion trying to keep each piece pretty small.
Step 5:
Dice the tomatoes. I bought four for this batch but ended up only using three because one was pretty large.
Step 6:
Dice up the pepper and you are almost there. I lined up all the ingredients so you could see the proportions.
Step 7:
Now just add a little salt and pepper, place in a bowl and mix it up.
Closing Remarks:
So there you have it. For a few bucks and about 10 minutes of prep work you have a fantastic condiment to use the entire week to spice up your recipes.
