Pico De Gallo

  
I’ve contemplated what I could actually eat everyday and not get sick of. Pico de gallo has always been the answer. A fresh salsa is more than a summertime snack, and quite versatile with flavor. I make a simple pico de gallo that honestly takes 5 minutes to whip together and you can use it to top your favorite taco (or my homemade chicken tacos that I posted 2 weeks ago ūüėĀ) or use for scooping with some tortilla chips. Whatever your preference may be, this salsa is a winner. It stores in the fridge well for days so you can make in bulk for a ready snack. I even take a spoon and eat it right out of the bowl but if you have manners than by all means, do your thing.

First, you’ll need:

  • 5 plum tomatoes, seeded and diced
  • 1 large onion, diced
  • 1/2 cup finely chopped cilantro
  • 1 green pepper diced 
  • Lemon juice (2 tbsp)
  • Salt and pepper to taste (I use a pinch of each)

The instructions are entirely too easy. Once all of your ingredients are chopped, mix them together in a bowl with the lemon juice and salt and pepper and you’re all done. Sounds too good to be true but that’s really all it takes. The longer you can let the flavors settle, the better. I usually chill in the fridge for about an hour then serve. If you can prepare the night ahead than go for it. That simple! Enjoy 

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