Labor Day weekend came and went, didn’t it? We spent some time at Leah Vineyard, which is Mike’s cousin’s latest wine venture. It’s lots of work, but lots of love is going into it. We left feeling very happy for them and very inspired. Now that we have to get back to reality, let’s ease back into the week with a simple, refreshing and slightly spicy Pico de Gallo recipe. It’s a great way to use up those extra tomatoes from your garden and tastes incredibly fresh.
Last week I shared a tasty Roasted Caprese Salad, but the pico de gallo is probably my favorite. It can pair well with eggs, chicken or fish tacos and, of course, your favorite bag of tortilla chips.
Be sure to stick around to see what I’m blending towards the end of this week. It’s another tomato-inspired recipe that adds a twist to a classic cocktail!
Fresh Pico de Gallo
2 cups tomatoes, finely diced
1 cup red onion, finely diced
2 tablespoons cilantro, chopped
1 serrano pepper, de-seeded and diced
Zest of 1 lime
Juice of 1/2 lime, plus more to taste, if desired
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cumin
1. Mix all of the ingredients in a bowl until well combined.
2. Let chill in fridge for 3 hours before serving.
3. Taste and adjust flavor balance to your liking.
4. Store in an air-tight container for up to one week.
All images ©Regan Baroni 2017.