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We invited a few people over the weekend to celebrate cinco de mayo. Originally, the plan was to have an outdoor lunch and cook on the grill but the rain didn’t like that plan. Instead we held our celebrations indoors. I made fresh pico de gallo to accompany the baked fish tacos (recipe up next) I ended up serving. This recipe is really simple and tastes so fresh. It’s the perfect topping for tacos or any texmex dish!

Ingredients:

  • 4 vine ripe tomatoes, diced
  • 1/4 sweet onion diced (you can add more but I don’t like too much onion)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper finely chopped
  • Juice from 1 lime
  • Salt and pepper

Directions:

  1. Mix together the tomatoes, onions, cilantro, and jalapeno pepper
  2. Add lime juice
  3. Season with salt and pepper to taste
  4. Let it sit in the refrigerator for at least 10-15 minutes before serving

mex pico

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