Here is another recipe I taught the kids of the Junior League Make a Meal cooking demo. The goal of the demo was to teach children in the foster system how to prepare easy and healthy meals for themselves once they are out on their own. The first recipe we prepared was the pico de gallo, then showed them a few other recipes they could make and incorporate the pico.
I love pico de gallo, maybe even more than salsa. Big chunks of fresh tomato, mixed with onion, cilantro, lime, and a jalapeno I picked right off of my plant. In addition to jalapenos I have started growing cilantro and tomatoes. Hopefully soon I will have almost all the ingredients needed to whip up a batch of pico at any time.
This week I will be sharing a few of my favorite uses for pico de gallo. Make up a batch and see some great, vegetarian ways to use your pico throughout the week for dinner.
- 2 medium tomatoes, seeded and diced
- ¼ red onion, diced
- ½ jalapeno, seeded and diced
- 2 tablespoons cilantro
- 1 clove garlic, minced
- Salt and pepper
- Juice from ½ lime
- Stir all ingredients together in a bowl and allow to marinate until ready to use.
- Store in an airtight container in the refrigerator for 3-4 days.
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