Jul 29

Pico de Gallo

This recipe holds particularly fond memories for me as I learnt it while vacationing with two of my best friends last year. One of them had been residing in Playa del Carmen, Mexico, for the winter and we had gone to visit her. What began as our first snack at a sweet beach-side restaurant the moment our plane landed, quickly turned into a requirement before every meal. Seeing as both of my friends work in the food industry, they took it upon themselves to dissect what was in this refreshingly simple, flavourful dish. Shortly thereafter we began ingesting it on the regular, making it each morning before heading to the beach, and sustaining ourselves on it until we’d return to get ready for supper, wet, sandy, sun-kissed and content. It’s one of my favourites as it only requires a handful of ingredients, many of which you may already have, and only minutes of your time. Take a look below for the recipe!

what you’ll need:
:: 3-4 tomatoes, chopped
:: 1 medium sized white onion, diced
:: 1/2 cup fresh cilantro, chopped
:: the juices of 1 lime
:: 1 jalapeño, chopped (I like spice so I kept the seeds, but if you are more of the mild type remove the seeds as they do pack a punch)
:: 1 garlic clove, minced
:: a pinch of sea salt

what you’ll do:
mix all of the ingredients together in one bowl and try to let it sit in the fridge for an hour or so. I only say this because it will give all of the ingredients the opportunity to marinate a little. When I put this together for a lazy sunday afternoon last weekend, Justin and I just couldn’t wait and found ourselves with half of the bowl left not long after it was made. All to say is I’m not judging if you skip the marinating step.

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