Pico de Gallo Recipe
Warning: the following story has nothing to do with pico de gallo. 🙂
Winter ain’t no time for being a diva.
Last week we got 13 inches of snow here in Kentucky followed by temperatures that hit -35 in some places. Now if you live in Wisconsin, you’re probably used to that. Down here that mess spells a week off from school and a whole lot of extra farm work.
The first day of the snowstorm we were about 7 inches in and it’s still pouring when my husband (who couldn’t get to work) trudged in the back door and let me know in no uncertain terms that I needed to get to the barn. “The barn door is off it’s track and I’m gonna need you to come bolt it back up.”
Assemble all winter gear. Put on cover alls. Trudge to barn in blinding snow.
“Now. I’m gonna lift up on the bottom of the door and you line the bolt in the track up with that little hole up there.” My husband pointed to the hardware dangling several feet in the air–above the barn door.
“Then put this nut on and screw it in. Don’t drop it. It’s the only one I have.” Great. He drops a tiny nut into my winter gloves. Better take those off.
“Climb up there.” He says.
I have a four-rung ladder rule. Anything past that and I start feeling a little woozy. This job was 6 rungs up. I would like to protest, but I know if the barn door falls off its tracks and we can’t get the tractor out, being a few feet in the air is the least of my problems.
So I put my wet muck boots on the ladder and I climb with my little nut.
Jeremy lifted the door, and as quick as I could, I tried to reposition the hardware and start twisting the bolt on–praying he didn’t decide to drop the door down with my fingers in there. A few turns, and I had it.
Every day of the five we were stranded at home there was something to keep me working. Animals needed feed and water at least twice a day. The cows needed extra hay. Heaters needed to be dropped into watering tanks and heat lamps pulled to the chickens. Firewood needed to be carried into the house, and the dogs needed beds made in the barn or garage and it was all done in knee-deep (or deeper) snow.
I was party to hooking, hauling or shoveling something out of the snow and/or pulling something with a tractor pretty much every day. I can honestly say that my prissy factor is at zero.
About this recipe
I love this pico de gallo recipe. That’s a big statement since I usually don’t like anything with raw onions in it. I made this for my son’s nacho-themed birthday a few weeks ago and it was gone–poof–in like 10 minutes.
Normally I would recommend a good summer tomato for this, but there’s a lot going on in this bowl. If you only have sad winter ones, don’t worry about it. You’ll hardly notice. And I used a yellow onion because that’s what I had. The classic pico uses red–either is fine in my book.
Pico de gallo recipe
- 2 cups finely chopped Roma or cherry tomatoes about 5 Roma tomatoes
- 2 jalapeno peppers seeds and ribs removed (optional) and finely chopped
- 1/2 medium onion finely chopped
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- If using Roma tomatoes, cut in half lengthwise and gently squeeze them over a bowl to remove the seeds and pulp. If you are using cherry or grape tomatoes, just get out what you can but don't worry about it too much.
- Finely dice the tomatoes, jalapeño, onion and cilantro and add to a medium bowl.
- Toss in the lime and salt.
- Allow to sit at room temperature for 30 minutes or so before eating. Best if eaten the same day but can be made two or three hours ahead if needed.
Love everything about this! I want this on hand all of the time!