When I picture the flavor of summer, this pico de gallo is what comes up. This, to me, tastes like eating summer. It’s fresh, flavorful, colorful, and has a gorgeous kick. This goes on just about everything – from tacos and burritos to salads, or just plain old tortilla chips. I’ve been eating myself sick on this one 🙂
I can’t claim ownership of this recipe. That honor goes to my cousin, an incredible cook who was gracious enough to let me feature her summerlicious salsa this week.
This post is part of my 6 week challenge diet series. Dustin and I started a 6 week challenge diet through a local gym, and it actually worked for us! For the last few weeks, I’ve been sharing the recipes we’ve used to eat well and enjoy ourselves (we’re actually on week 10 now, and still going strong!). This pico de gallo was a late addition to the diet, but one we wish we’d figured out sooner. Its ingredient list fits right in with our approved foods, and the flavor elevates so many dishes.
This is also super easy. Basically, your only prep step is to chop stuff up. You also have full control over how spicy you want this. There are 3 jalapeños used, and you can seed all of them, one or two of them, or none of them for mild, medium, and hot. Fair warning: hot is really, really hot – just the way we like it 🙂