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.