Who does not love pico de gallo? In its simplest form it is often know as salsa fresca, or fresh salsa, meaning uncooked. It is this time of year in Wisconsin where we are harvesting our garden. We have an abundance of tomatoes, chilies, onion, and whatever else we through together back in early Spring.
This past week yielded plenty of family get togethers, and I was able to host one of the dinners. As I wanted to do a bit of a theme, and requests came in for Thai food, I had to immediately put a halt on that, and decided to go with Mexican. After all, it was a perfect day for margaritas after a long week at work! So I planned the menu which started with pico de gallo, arroz con gandules, and chimichangas. A masterpiece and a fun one at that.
Instead of going with a standard pico de gallo, I wanted to update it a bit, and this was a perfect time to take advantage of that opportunity. Let’s get started on this fresh, and delicious recipe.
- 6 large roma tomatoes, or beefsteak, cut into cubes
- 3 serrano chilies, seeds and ribs removed, chopped
- 6 radishes, thinly sliced then chopped
- 1 cup of fresh corn kernels, lightly steamed
- 1 cup of yellow onion, diced
- 1/2 cup of fresh cilantro, chopped
- juice of one lime, approximately 2 tbsp
- salt and pepper to taste
- Your favorite tortilla chips
To a large bowl, toss in all of the ingredients and mix well. Taste and season with salt and pepper. Place the mixture in your serving dish and serve with your favorite tortilla chips.
You get super fresh ingredients for a really healthy appetizer. This can also be used on tacos, served with crackers, or heck, eaten by the spoonful. Enjoy.