PICO DE GALLO
2 ripe medium tomatoes diced
1 medium sweet onion peeled and diced
2-3 serrano chiles stemmed, seeded and chopped
1/4 bunch cilantro chopped
1 clove of garlic peeled and minced
Juice of 1 lime
Mix tomatoes, onions, scallions, chiles, cilantro, garlic and lime juice into a medium bowl. Mix very well.
Cover and set aside at room temperature for 30 minutes before serving. Can also be refrigerated for up to 8 hours before serving.
-These recipes are from Karan H. and her friend Dany’s family in Cancun. Gracias!
A word from Sheri: I wanted to share some of my favorite Mexican recipes with you. They range from basic Mexican recipes to real authentic Mexican recipes. My husband Gustavo is a chef and also from Mexico. Some of these recipes are from his mother and grandmother. I hope you enjoy them, you may add or take away from them depending on your taste. The key to making good Mexican food is using the same spices they use in Mexico. You can get them at Mexican markets and even larger super markets carry them also try Indian and Asian food stores. Use fresh veggies when possible it makes a big difference in the way your food will taste. Plant a small garden with a few tomato plants, jalapenos, bell peppers and cilantro. These veggies and herbs play a big part in Mexican cooking. Also when preparing or cooking Mexican food and drinks, a lot of preparation is involved so plan accordingly. This is why the food taste so good!