In celebration of Cinco De Mayo, I set out to make a new healthy recipe. Mexican flavors are spicy and bold, and this recipe is easy with just a few basic ingredients.
We will start by making a batch of Pico De Gallo. Take one white onion and give it a fine chop. Then take a beefsteak tomato, cut out the green where the stem was once connected at the top. Slice the tomato in four and use your fingers to squeeze out the tomato juice and seeds. This way you’ll just be using the “meat” of the tomato preventing a soggy Pico. Slice and finely chop the prepped tomato segments and add to the onions.
Next, cut up the jalapeño until the pieces are as small as the finely chopped onion. If you like it spicy, leave the seeds. Wash and dry the cilantro, then pick the leaves off the stem, chop roughly, and add to the bowl. Add the fresh squeezed lemon or lime juice. Limes are expensive right now so remember you can always use lemon in its place. Toss everything into a large bowl along the way as you cut and chop, then give it a good stir so the flavors and ingredients are all mixed together.
As far as lettuce is concerned, any type of lettuce will work as the cup. I used red leaf lettuce because it’s what I had on hand but iceberg, romaine, and butter lettuce are also good options. Sprinkle the Pico into lettuce cups. Top with slices of avocado. Give a squeeze of lemon or lime over the top and the cups are ready to serve.
There will be some leftovers, so you’ll have homemade Pico De Gallo to use throughout the week.
Happy Cinco De Mayo and…
Lime or Lemon
Homemade Pico De Gallo
1 White Onion
1 Beefsteak Tomato
1 Batch Cilantro
1 Jalapeño Pepper
3 tbsp Fresh Lemon or Lime Juice