Pico de Gallo

It's been a while!

I have been consumed by the hustle and bustle of pandemic life. Dealing with the large influx of work, the heaviness of continuous change, prepping the kiddo to attempt to go back to a semi regular school routine, and general family things we have going on.

It's been a heavy year and a half, and I always forget to put myself first whenever I get the chance. When brushing out your hair becomes a luxury and a special treat.... it's time to step back and re-assess everything.

I decided a mental health day was in order. Killing myself on the daily is no longer an option. So I took a day and caught up on my laundry, watched a little Downton Abbey, contemplated my career choices, and made some pico, because..... that will solve everything right?!

The answer on this day.... was yes. For a moment, I remembered my blog, my passion, my skills. My love for food brings me to a happy place and I am so proud of myself for taking at least one day away.

There is truly no right or wrong way to make pico. But this is what I do. Turn off your cell, get your Tostitos scoops, and watch a little downton while you munch away on the wonderful freshness of a great Pico de Gallo.

Pico De Gallo

• 4 medium heirloom tomatoes

• 2 serrano chiles

• 1/3 bunch of cilantro

• 1/3 medium white onion

• 1 lemon

• sea salt

It's as simple as this, chop this up to your liking and mix together and then set it in fridge! But this is what I do :)

I LOVE my manual hand chopper because it not only does a nice rough chop, or fine chop when I need it, but it also makes my life easy and helps me make all this super fast and it also releases some of the juices from the tomato that I add into the salsa. Feel free to use your own chopper or even do this by hand-- but if you cut the tomato by hand, mash a little bit of them to get some more juice into your pico. I rough chop my tomatoes and finely chop my cilantro, onion, and serrano. Squeeze and add the juice of one lemon, and season with sea salt to your liking. Place this in your fridge for at least an hour or so. Serve with your tacos, or chips, and ENJOY!