When it comes to cooking, the herbs don’t fall far from the pot when my daughter Sophie is concerned.
One of our favorite things to do is lounge together watching cooking shows. Shortly after watching a vegetarian cooking show the other night, my daughter went straight in the kitchen to whip up her homemade pico de gallo. This dish has become her go-to recipe these days when she is craving cilantro.
I am amazed at how heavenly our house smells when she is preparing this dish. Although there is no cooking involved, the herbs and the onion fill the whole kitchen and family room with the most amazing garden fresh aroma that makes my mouth water.
The recipe is outrageously simple. If a sophomore at York can prepare this, you can too!
Pico de gallo is great served in so many ways. Sophie generally fixes herself a batch with a pile of tortilla chips or baked kettle chips. You can also serve it on top of grilled chicken or fish. For a hearty vegetarian meal, mix with a handful of cooked black beans and serve on its own, or pile it into a whole wheat pita or wrap for an amazing southwestern, vegetarian meal loaded with Vitamin C, iron and fiber.
Fill your house with the dynamite aroma of Sophie’s Pico de Gallo. The freshly clipped herbs come to life when finely chopped and eaten immediately. A healthy southwestern summer sensation!
Pico de Gallo
- 4 vine ripened large tomatoes
- 1/2 white onion
- 1 lemon
- large handful of garden clipped cilantro (store bought is good too)
- sea salt and ground pepper to taste
Finely chop tomatoes, removing seeds and their watery bits. Finely chop the onion and cilantro. Mix these ingredients together in a bowl and squeeze the juice of one lemon. Salt and pepper to taste.
For an extra kick, you can add hot chili powder.
Serve immediately or let sit in fridge overnight to develop flavors.