Living in Seattle, few things seems as luxurious as eating outside. Let’s be clear: eating outside when the weather is warm enough and dry enough to do so comfortably. As this week’s weather chart hit a 2014 temperature high (can you believe that it’s supposed to reach the 70s today!), opportunities for picnics, porch, and rooftop dining are becoming more frequent. And the best guests that you can bring to the celebration (let’s face it, any day without Gore-Tex or umbrellas is a celebration) are these: tortilla chips and fresh, homemade pico de gallo. Lots of chips. Lots of pico de gallo.
And because it’s warm out and you can’t be bothered with staying in the kitchen too long, the recipe for pico de gallo is crazy simple, requiring just one-step instructions, one bowl (and maybe one pitcher if you feel like making margaritas, too). Now, get out there.
- 2 medium tomatoes, finely chopped
- 1/2 cup yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 jalapeno pepper, seeded and finely chopped
- 1 green onion, finely sliced
- The leaves of 6 cilantro sprigs, finely chopped
- Salt and Pepper to taste
- Combine all ingredients, and mix evenly. Serve chilled.