I love Mexican food and while I realize that being a Crohn's patient Mexican should be at the bottom of my food pyramid I can't help but enjoy it every now and again. During our few trips to the local Mexican joints I absolutely must get my fill of the complimentary chips and salsa, it's the staple of my meal and if I am not careful it becomes my entire meal. I am fortunate that my Husband shares my love of chips and salsa and he and I both especially love Pico de Gallo. My wonderful Husband attempted to make some Pico de Gallo on his own several weeks ago and to say that it had a strong onion flavor would be an understatement...love you honey! So after he almost bought the store made kind yesterday I promised that I would make it fresh for him at home, with a little less onion of course. This is the creation and it met his approval although I think he would have liked a bit more jalapeno. I love Mexican but I do not love heat so he compromised and didn't insist on me adding anymore.
10-12 Roma tomatoes, seeded and finely chopped
2 jalapenos, seeded and finely chopped
1/2 white onion, finely chopped
3/4 cup finely chopped cilantro
2 tsp. salt
1.) In a large bowl combine tomatoes, onion, jalapenos, cilantro and salt. Add a splash or two of lemon juice and carefully mix together.
2.) Cover bowl and refrigerate for several hours to allow the mixture to marinate together.
I serve mine up with tortilla chips and this go round Daniel is enjoying his with Frito Scoops.