Pi-Co De-Gall-o

Pretty, Pretty Pico DeGallo...

I cannot take credit for this one...even though my husband might love this stuff more than just about anything except for Jesus. It is originally from the Pioneer Woman's food blog. But really, I mean, how many different versions of pico de gallo can you really come up with? It's pretty hard to be original after awhile! No matter how you dice it (ha ha, cause there's lots of dicing in this recipe!), it's pretty darn good and very time-appropriate since we are coming into full season of fresh tomatoes! With this secret unlocked, you will refrain from buying jarred salsa again and faint at the idea of spending $5 for a container from the refrigerated section. Finally, the quantities (even though I've made suggestions) are really to taste. Experiment away!

Pico De Gallo

5-6 Roma tomatoes, small dice
1/2 red onion, even smaller dice
1/2-1 jalapeno, even smaller dice (just kidding, I would call this minced!)
big handful of cilantro, roughly chopped
juice of half a lime
kosher salt to taste

Chop up tomatoes and put them in a large bowl. Dice up your onion and add to the tomatoes. Finely mince your jalapeno (as small as you can because the smallest, most sensitive person in the house will most likely get the spiciest bite!), add to the bowl. Chop up the cilantro and add it to the party. Squeeze the lime juice over the tomato mixture. Stir to combine and salt to taste. Who has the Tostitos? It's party time!

Note: I don't have a picture, but now that you have made traditional pico de gallo, try using fruit to make something a little more exotic! Again, credit ought to be given to the P.W.

Pineapple-Mango Salsa
1/2 fresh pineapple, diced
1 ripe but still firm mango, diced
1/2 red onion, finely diced
1/2-1 jalapeno, minced
big handful of cilantro, roughly chopped
juice of half a lime
kosher salt to taste

Mix all the ingredients together. You know the drill. This is especially delightful with grilled chicken, pork tenderloin or fish! Let the dining al fresco commence!