Who doesn’t get a craving for some down right tasty Mexican food every now & then . . . okay, like ~everyday~ if I’m being honest.
Pico de Gallo is one of my all time fave chip dips! I used to buy to pre-made from the store, but nothing tastes as good as homemade. I’m a firm believer that homemade is A L W A Y S better–let’s face it, homemade means it was a labor of love.
Love tastes better than whatever preservatives keep that store Pico “fresh” for so long, ha!
6 Roma tomatoes
1 white onion
1 red onion
1/2 a bunch of cilantro
minced garlic to taste
lime juice from 1/2 a lime
salt to taste
- Chop the tomatoes, jalapeño, onions & cilantro.
- Combine the ingredients in a large bowl & add minced garlic, lime juice & salt.
- Gently mix (as not to smash the tomatoes!) until the salsa is well combined.
- Grab some chips (& maybe a marg) & E N J O Y! ***To keep this salsa’s freshness for a few days, use a container with an airtight lid. Store up to several days.