It’s The Happy Hour here at The Slow Roasted Italian! Happy Hump Day!
Here is a extremely good Happy Hour deal with to get you thru the mid-week blahs!!!
You absolutely want to attempt it!
Recipe from The Galley Gourmet
Pico de Gallo (makes about 4 cups)
6 big plum tomatoes
half medium white onion, finely diced
1/2 bunch cilantro, chopped
2 jalape?Os, seeded, and finely diced
2 cloves garlic, minced
2-four Tablespoons freshly squeezed lime juice
1/2 of teaspoon kosher salt, greater to flavor
Core, quarter, and remove the seeds from the tomato. Place the tomato quarters flesh side down on a double thickness of paper towels to drain.
To cut the tomatoes, julienne each quarter, turn, and finely dice. Add the tomatoes to the bowl. Add the onion, cilantro, jalapeños, and garlic to the bowl. Toss to combine. Add the salt and lime juice to taste and toss again.
Allow the flavors to develop at room temperature for at the least half-hour before serving.
Pico de gallo can be made in one day in advance; covered and refrigerated. Bring to room temperature before serving.