Happy Hump Day!
I hope you all are doing great. There is one thing I find myself doing a lot more since being in “quarantine” (and apparently the rest of the world is doing it too) and that is eating. Yes, we have been finding ourselves making extra trips to the kitchen and apparently that is the only thing we talk about.
What are we having for breakfast?
What’s for lunch?
What’s for dinner?
Is it snack time?
What are we making tomorrow?
And one of the things I have been asked to share more on my channel are recipes so I thought it would be totally appropriate to share something we make almost every.single.week.
That is Pico de Gallo.
Now, I am from Puerto Rico and my husband is from El Salvador and honestly, I don’t know if this is the authentic way of making it. However, this recipe holds a dear place in our hearts because 12 years ago went to Mazatlán, Mexico and got engaged.
A year and a half later we got married in the Riviera Maya in Mexico as well.
One of the things that we remembered most about our first trip to Mazatlán was the all-you-can-eat Pico de Gallo you were served when ordering a bucket of Corona beer at the poolside (yes, the irony).
It was the best ever!
And we left wondering what it was that made it so special. We spent the next months trying to replicate that amazing taste in a Pico de Gallo so we could enjoy it time and time again.
Well, we finally figured it out and it was so simple it will make your head spin. So I thought I would share it with you in case you too are wondering what to make for dinner tonight, or tomorrow, or Friday.
So this is how we do it (and remember you can always add or reduce the amount of ingredients to your liking depending on how much you want to make and how strong you like the flavors).
We are a family of 5 and everyone loves this recipe so this makes a pretty good size bowl, so I would encourage you to try it with these measurements first and go from there.
- 5 ripe medium tomatoes (we use the kind on the vine)
- 1/2 of a large yellow onion (or a whole medium one)
- Cilantro (1/2 of one of those sprigs you get at the grocery store… yes, it’s a lot)
- The juice of 2 fresh limes
- 1 tsp of salt
- 1 tsp of cumin – YEP, that’s the ingredient right there!!!!!
***If you want spice…. 1 fresh serrano pepper (optional) – we don’t include this ourselves because of the kids, but if you like it spicy go right ahead. I would suggest to start with 1/2 of one and go up from there.***
- All you do is finely chop all the tomatoes, onion and cilantro and add them to a medium to large bowl. I actually remove a lot of the seeds from the tomatoes to reduce the amount of liquid in the sauce.
- Squeeze your lemon juice onto the veggies .
- Then add the seasonings, mix it all up and viola! You have some awesome-sauce right there…..
My kiddos love this stuff! You can see their reactions in the video below. They’re quite hilarious. ?
You can also watch how I prepare it myself and see some fun pictures from our trips to Mexico in the video below.
So that’s it folks!
You know I like to keep things short and sweet.
I hope you will try this awesome recipe that not only tastes good, but is diet friendly too (ya know, for those of you still on track with that resolution thing despite staying at home and eating all day).
I will see you in the next one.
Until then… adios!