Pico de gallo

Make-At-Home Mondays: Pico de Gallo

Even though I work from home, Mondays are real hard. Especially this Monday with the whole “Spring forward” ordeal robbing us of an hour of sleep. Most Mondays I don’t even bother leaving the house, but after a weekend of treats, I do like to get us back on track with healthy eating. Hence, my “make-at-home Mondays.”

This week, I decided to whip up one of my faves – homemade pico de gallo. This admittedly takes a while to make (I spent almost my whole lunch hour on it), but it’s so worth the effort. Bonus if you can get friends/family to help because it’s basically a giant chopping fest until the end.

pico 2

You can really take a lot of liberties with this recipe, but here’s what I use:

–        Four plum tomatoes seeded and diced (I cut them in half and squeeze them over the trash can before chopping)

–        Half a large onion or a whole small onion diced (I use white because I don’t like red onions, but if you do, go for it)

–        Half a jalapeno seeded and finely chopped (this adds a good amount of heat, but if you’re a heat freak, feel free to use the whole jalapeno and/or leave the seeds in)

–        Half an English cucumber diced (if you use a regular cuke, I would seed it so the pico is not too watery)

–        5-6 cloves of garlic peeled and minced

–        One small bunch of cilantro, leaves only, chopped

–        One can white beans drained and rinsed (Great Northern or Navy beans)

–        Juice of two lemons

–        Olive oil (to your taste, start with a few drizzles and add more as you see fit)

–        White or red wine vinegar (just a splash)

–        Salt and freshly ground black pepper (to taste)

Again, you can make whatever substitutes taste good to you, then just mix it all up real well and you’re good to go. (Though I find that it tastes even better after it sits in the fridge for awhile.)

As you can see, this pico de gallo is filled with plenty of vegetables and other healthy ingredients. I had some with baked tortilla chips for lunch today, and plan to serve it again at dinner on some simple turkey tacos. It makes at least six servings, so there will be plenty for tomorrow too. Olé!

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