Saturday, October 26, 2013

Pico de Gallo

A couple weeks ago, I bought something I've wanted for a long time. I've wanted this item for over 2 years, but every time I was ready to buy it, my school tuition notice would magically appear in my inbox with impeccable timing. That money I saved up could no longer be used for that one thing I wanted, instead, it went into helping pay for that tuition. Each and every time this happened, it was another chance that slipped away from me.

This time was different. I've waited long enough and I had to have it. What did I buy? A DLSR Camera! After asking for advice from a couple of friends, I decided on getting the nikon D3200. It wasn't exactly my first choice but all my friends brought up good points. Did I know how to use a DSLR? No. Did I want to realllyyy want to get into photography? Not really. Did I want to spend over $1000? Heck No! The nikon D3200 seemed like a good choice, a good entry level camera and decently priced. I could always upgrade if I wanted but it was best to learn the basics first.

I still have no idea what I'm doing with this thing. I have tons to read up on and a DVD that came with the package to watch. This Pico de Gallo was my first attempt with a DSLR, so hopefully it doesn't look like crap.

I love Pico de Gallo. The juicy tomatoes, crunchy onion, spicy jalapeno and fresh cilantro are one great combo. Give me tortilla chips and some Pico de Gallo and I'll be good. This week I ate a quesadilla with a boat load of this Pico de Gallo 3 times...I think that says a lot. Not to mention, this recipe is beyond easy to make.  

AJ's Secret:
  • My mom has always told me she learned that the harder the jalapeno, the spicier it will be. Whether this is true or not is completely up in the air. All the jalapenos around our house has been hard and spicy so maybe it's true?
  • Some people seed the tomatoes and I say why? I personally don't mind the seeds and it's one less step to do. If you're picky about the seeds, go ahead and squeeze them out or simply run your fingers in the inside to ease them out and dice them up from there.
  • Make this Pico de Gallo in advance, at least 2 hours, for the flavors to marry. It's definitely one of those things that gets better with time, if it lasts that long that is.

Pico de Gallo
Recipe by Me

4 roma tomatoes, diced
1/2 medium onion, diced
1/2 cup cilantro, chopped
1-2 jalapenos, seeded and minced
1/2 a lime
1 tsp salt

Mix the tomatoes, onion and cilantro in a bowl. Add in the seeded and minced jalapeno to your desired heat level, as well as the juice from 1/2 a lime and the salt. Mix the pico de gallo until everything is combined thoroughly. Adjust for seasoning if needed. This can be made well in advance.

-Aaron John


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Thanks for taking the time to leave a comment! :)

-Aaron John


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