So, we’re in the store on Sunday …
This kid (The Bread Guy) sees the “fresh-made in the store” Pico de Gallo and begs for it.
I tell him to read me the ingredients.
Seems pretty fresh until … Potassium sorbate. Sodium benzoate.
“No way. But YOU can make it.”
So, I quickly rework the menu plan to accommodate his whimsy. He runs around the produce aisle picking up all of the necessary ingredients. For Pico de Gallo. That I think HE is making.
That he never made.
Apparently, my memory of these events was incorrect and somehow I obligated myself to making Pico de Gallo without ever knowing or realizing it.
Joke’s on me?
Yep. Egg all over my face.
- 6 Roma tomatoes (under ripe is fine)
- 2 jalapeno peppers
- ½ small red onion
- ½ cup fresh cilantro
- 1½ tablespoons lime juice (or the juice of 1 lime)
- Salt and pepper to taste
- Cut tomatoes in quarters and scoop out seeds.
- Dice tomatoes. Yes. This takes for-evah!
- Put tomatoes in bowl.
- Cut jalapenos in half and scrape out seeds and membranes. If you like it a bit spicy, leave in the some of the membrane. I like mine blah.
- Chop jalapenos - keeping them fairly small - and add to bowl.
- Chop onion and add to bowl.
- Chop or rip cilantro and ... you got it ... add to bowl.
- Add lime juice, salt and pepper and give it a stir.
- Let sit at room temperature for at least an hour.
But it was delicious. And he ate it. Tomatoes, onions, and all.
Personally, I think this was a well-concocted, mastermind to get out of having to ever go to the grocery store with me ever again.
Which may have worked.