Fresh back from a trip to Mexico, we were the lucky recipients of home cooked Mexican fare daily. We acquired recipes with the ingredients but not exact measurements so creativity is key. Pico de Gallo was served at breakfast with eggs and at lunch with beans, meats, ceviche and guacamole. The list could go on. Oh my, the lunches were divine.
Pico de Gallo
- 3 large roma tomatoes, chopped with seeds removed
- 1/4 white onion, chopped
- 1 serrano pepper, chopped finely
- Juice of one lime
- Sea salt to taste
Chop tomatoes, onion and pepper. Juice the lime and mix with tomatoes and add sea salt to taste. Serve immediately.
Source: Our friends in Manzanillo.