Use this smokey pico de gallo on top of chips, a crispy ciabatta bun, or as a topper on a chicken breast.
Today, I’m taking one for the team.
Don’t know if you know this but I’m not the biggest fan tomatoes, cilantro or onions. I’ll eat tomatoes and onions cooked, of course (duh, married to an Italian, here, there’s no escaping them — plus, they make a great and essential base to most sauces) but raw?
Uhm, yeah, no thanks. But, there’s no reason why you should be skipping the chance to combine fresh summer produce in a quick and easy way: Pico De Gallo!
Make this for your next BBQ gathering, for a nifty snack, Mexican-themed dinner night — there’s a reason they call this “Salsa Fresca”!