It is funny. I look forward to Cinco de Mayo almost as much as I look forward to Thanksgiving!! Growing up in San Diego it was a huge holiday and all of the food, drink, and festivities associated with it were so much fun. There would be street fairs with music and dancing and tons and TONS of fabulous food.
Now I live in a little town in Western Washington. Cinco de Mayo celebrations here? Not so much. So I have to take it upon myself to make the party, or at least the food right? So this year I started thinking about what I wanted to make for the blog. You all know I have a ton of Mexican or Mexican inspired dishes here (see list below) so I wanted something fresh. The first thing that popped into my head was Pico de Gallo. I mean how can you get any fresher than that? I can’t tell you how many gallons of this stuff I have eaten in my lifetime!! Now I make it at home, and the best part of it is, the longer it sits in your fridge, the better it gets!!!
So grab a Corona and some fresh chips and enjoy!!
Fresh Homemade Pico de Gallo
3 vine ripened tomatoes, diced
1/2 of a white onion, chopped
2 jalapenos, seeded and finely chopped (can use just one if you prefer your salsa milder)
2 cloves of garlic, minced
1/2 cup cilantro (a good handful), chopped
1 lime, juiced
Kosher salt to taste
Soak the onion in a bowl of cold water for about 15 minutes, drain and add to a bowl along with the other ingredients. Mix well, add salt if needed.
More Mexican Dishes for Cindo de Mayo:
Mexican Grilled Corn