Sunday, March 10, 2013


When we were at the store yesterday, they had cilantro on sale.  My husband saw it, grabbed two bunches, turned to me grinning, and said, "Pico!"  *sigh*  So, last night I made him his pico de gallo.  He would live on that stuff if I were willing to make it all the time.  I keep saying that I need to get one of those little chopper things.  You know, where you put the item to be chopped in a little container, or on the counter, and smack the plunger thingy down and blades go down and chop the item?  My mom had one years ago and it was handy.  She mostly used it t chop pecans for pecan pies, but it would save me a LOT of time in pico!  Like I said, I keep saying it but just haven't gotten around to getting one.  So I dice everything by hand.

Since hubby had to have pico, we had to have tacos for dinner tonight.  I'm not posting a recipe for tacos, however, because, really, who needs one?  Seasoned meat, veggies of your choice, salsa, sour cream, pico, and/or refried beans, all on tortillas or crunchy shells, or even in a taco salad (which here means crushed tortilla chips).  Pico isn't difficult, but I started out with someone's recipe and ended up with my own.  Which is how most of the things I make came to be.

Today would have been a better day for chili or stew than tacos, but I guess if you use enough pico or salsa, it could warm you up too!  At the present time in northeast Iowa, it's slushing.  That glopy, nasty rain/snow mix that feels like someone it dribbling a Slurpee from the sky.  And someone said something about Spring?  Seriously??  What planet are they on?  *sigh*

Pico de Gallo
This should be made the day before it is to be use...or at least in the morning before evening use.  That gives the flavors time to mingle.

5 Roma tomatoes, seeded and diced
1 medium onion, diced
2-3 cloves garlic, peeled and minced (you can use the jar stuff)
1 bunch cilantro, coarsely chopped
1/2 - 1 jalapeno pepper, minced (jar stuff is ok, use 5-6 slices)
juice of 1 lime

mix all the chopped and minced ingredients in a bowl (one large enough to allow you to shake it up) with a lid.  Roll the lime on the counter until it softens up, cut it in half, and squeeze all the juice that you can out of it, onto the pico.
Mix everything up very well and chill overnight, or at least all day, shaking the bowl once in a while to make sure the flavors are well mixed.
This last picture is after it was decimated at dinner.

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