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Pico de Gallo

May 28, 2016

No party is complete without chips and salsa—my Pico de Gallo more specifically. As a Latin woman, there are rarely any gatherings that I attend to that doesn’t include some Pico de Gallo on some level. And what’s funny is that my Pico de Gallo doesn’t have to be reserved for dipping only. You could put it on top of anything or inside of anything.

 

 

Try some Pico de Gallo and some homemade tacos or put a heaping tablespoon on a freshly grilled steak. You can even put some on your eggs in the morning. One of my absolute favorite things to do is to cook over easy eggs with Pico de Gallo in the pan, maybe a lime, too. The flavor it gives the eggs is so refreshing.

 

Another favorite of ours is to throw some Pico de Gallo in the mix when concocting a new salad recipe. It’s almost summer and, as we lead up to that, it’s getting hotter. All you need in your life on a hot day is to put on your bathing suit, lather on some tanning oil and go outside with a good book—and, of course, some chips and Pico de Gallo.

 

XO

 

Pico de Gallo

 

Try some Pico de Gallo and some homemade tacos or put a heaping tablespoon on a freshly grilled steak. You can even put some on your eggs in the morning.

 

 

Prep time:  2 mins

Cook time:  3 mins

Total time:  5 mins

Serves: 16-20

 

 

 

 

 

Ingredients

  • 3 tomatoes, chopped

  • 1 red onion, diced

  • 1 jalapeño pepper, diced

  • Handful of cilantro, roughly chopped

  • Handful of chives, chopped

  • 2 tbsp olive oil

  • 2 limes, juiced

  • Sea salt, to taste

 

Instructions

  1. Chop and dice your herbs & veggies.

  2. In a large bowl, toss everything together.

  3. Serve.

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WHO IS NIA?

My name is Estefanía but you might know me as chefNia* 

 

125 lbs gone forever, eHealed is my real life beyond the scale.

 

 

 

 

 

 

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