Homemade Pico de Gallo is one of those foods that makes me think of fajitas and tacos. And Fajitas and tacos make me think of warm, sunny summer weather. Basically, the total opposite weather of what we are having here in my part of Canada.
My husband and I decided that we must be having an eternal winter this year. Our own Narnia, if you will. At this point I am skeptical of Spring-like weather ever coming. I mean, it SAYS it’s Spring on the calendar, but someone has gotten their lines crossed, because it is anything but warm here. We have the mud, but that’s about the only sign of Spring we have.
This morning the minivan doors were frozen shut. And it started snowing.
In April.
Only in Canada, I tell ya.
Okay, I know that’s not true. I know there are other parts of the world that are just as cold or colder right now. But Canada is known as the “Great White North” for a reason. However, despite it’s name, it isn’t “white” all the time. There is about 10 minutes of Spring and Summer. and right now I should be feeling the beginning of my 10 minutes.
I am like a little kid, impatient for bonfires, and gardening, and stand-up paddleboarding, and smelling fresh-cut grass, and spending hours upon hours out in the sun.
But, judging by the forecast it is looking like I am going to have to work on my patience a little longer. I guess that’s how an eternal winter works. So in the meantime, I will make my homemade Pico de Gallo for my fajitas and pretend it’s Summer. At least at the dinner table. While wearing my fuzziest, warmest sweater. And my slippers. As we fill the woodstove up to full capacity.
Fajitas and tacos aren’t the only thing that Pico de Gallo can be used for. You can put homemade Pico de Gallo on eggs, chicken, even fish. It’s also very quick to make, all that is required is a little chopping. It has replaced our store bought salsa. When my garden is growing cilantro and tomatoes I will be making it constantly.
It’s so simple. Just take your tomatoes, red onion, and cilantro and chop them up. Mix them in a bowl, add your salt and lime juice, and let it sit for 20 minutes in the fridge to let the flavors mingle. You can let it sit even longer for an even tastier Pico de Gallo.
And really, that’s all there is to it! I wasn’t kidding when I said it was easy. 🙂 I think tonight’s dinner is calling for fajitas. Or tacos. It’s okay to eat tacos even though it isn’t Taco Tuesday. I promise.
Pico De Gallo
Ingredients
- 3 roma tomatoes
- 1/2 small red onion
- 1/4 cup cilantro
- 1/2 tsp salt
- 1 tbsp lime juice
Instructions
- Chop up the tomatoes, red onion, and cilantro and mix together in a bowl.
- Add salt and lime juice.
- Let sit in the fridge for at least 20 minutes to allow flavors to mix.
