I love, love, love Mexican food! I love spicy, cheesy, fresh foods – so I am almost always down for Mexican food at a restaurant or at home.
My husband loves Mexican food too, but he’s not a huge fan of tomatoes or onions, so buying a tub of pico de gallo at the store isn’t always a wise investment for me – a big tub will go bad before it can all be eaten.
Tonight I was making stuffed Mexican peppers with rice and nachos, but I wanted some of the fresh taste of pico. So I decided to make my own pico de gallo with the veggies I had on hand!
This recipe is quick, easy, and you can adapt the amounts you use to fit however much pico you need for your table!
Here’s what I used:
- 1/2 a large tomato
- 1/2 of a small jalapeño
- 2 thick slices of a red onion
- 2/3 of a small sweet orange pepper
I started by chopping everything into really tiny pieces. I started with my onion, then my orange pepper, then jalapeños, and then tomatoes. I added each to the glass bowl as I chopped them.
You’ll want to chop your onion very small so the taste isn’t overpowering in every bite. And the jalapeño needs to be even smaller so you get the heat but not an overwhelming amount.
I did cut the center and seeds from both kinds of peppers, but didn’t cut out the softer center of the tomato.
I then stirred the entire bowl together until well mixed.
You can refrigerate it or use it right away to top your favorite tacos, rice bowls, or salads!
I used mine in my stuffed Mexican pepper mixture tonight. Next time I hope to use it on steak tacos!
Enjoy!
Kate with a Twang 