Every time I've come back from a vacation in Mexico I seem to go into a slight bit of a Mexican-withdrawal-induced depression (or "Mexipression" as my friends and I have coined it). I miss the white sandy beaches, the kitschy markets, hours of laying in the sun whereby my biggest concern is whether or not I'm going to have a nap before dinner and perhaps most of all - the unlimited amount of authentic Mexican fare. I could literally eat a plate full of the guacamole and pico de gallo (fresh salsa) for every meal.
Upon my return to Canada I always seem to turn to nachos and salsa in an attempt to prolong my Mexican experience, but after eating that fresh pico de gallo for a week, store-bought salsa is a pitiful alternative. I therefore decided to make my own pico de gallo and it seems to be just what the doctor ordered for my Mexipression.
Pico de Gallo
Ingredients
:: 3 cups diced grape or cherry tomatoes
:: 3/4 cup finely chopped white or red onion
:: 1/4 cup chopped fresh cilantro
:: 2 tbsp lime juice
:: 1-2 tbsp minced jalapeno pepper (depending on how hot you like it)
:: 1/4 tsp salt
Preparation
:: Drain excess liquid off of tomatoes.
:: Combine tomatoes, onion, cilantro, lime juice, jalapeno pepper and salt.
:: You can adjust the amount of lime juice and salt to your liking.
:: Devour.
all photos by me
