Easy Pico De Gallo Recipe: In Honor of Hispanic Heritage Month
September 18, 2018
Fall is here, and it is my absolute favorite time of year for many reasons. Cooler weather, hoodies, boots, Halloween; all of it gets me giddy. Another part of autumn I enjoy is National Hispanic Heritage Month. This year it runs September 18th through October 18th and is a time to celebrate the heritage and culture of Hispanic and Latino Americans, and recognize the contributions they make to the United States.
Though not my own, I’ve always had a special connection with the Hispanic culture. Timeless traditions, remarkable contributions, and a rich history are just a few of its admirable qualities. But one of the best qualities, hands down (well for me at least) is the food.
When I was a child, my mom’s best friend (who was also our childhood babysitter) was a Mexican woman named Anna. She was my first introduction to the culture and is one of the sweetest ladies I’ve ever met. Ever so often, Anna would have my family over for dinner. We’d laugh, play, and tell stories until the wee hours of the morning. For dinner, she would serve us was her authentic bean burritos with fresh pico de gallo. I am not exaggerating when I tell you that it is the best pico de gallo on this side of Heaven. The fresh cilantro, succulent red tomatoes, and tangy lime juice are to die for.
It wasn’t until I was well into adulthood that I realized how perfectly Anna and her pico captured the essence of the Hispanic Heritage. The work, the sacrifice, the love, the history, the family, the laughter. A simple dish created so many memories that we cherish still today. I make it for my family at least once a month, and I always think of her when I do. So in honor of Hispanic Heritage Month, and in honor of Anna, I am going to share her special pico recipe with you. I’ve made a few changes to my families liking—feel free to do the same.
Ingredients:
Makes about 2 cups
- 3 small roma tomatoes
- ½ cup of chopped cilantro
- ½ mall serrano pepper with seeds, finely chopped
- ½ cup of white onion, diced
- ½ cup of freshly squeezed lime juice
- Salt
- Pepper
Directions:
Mix all ingredients together in a bowl. Add salt, pepper, and additional lime juice to taste. You can serve this refrigerated or at room temperature.
We love to eat this pico de gallo with bean burritos, nachos, and especially tacos! Here’s a delicious taco recipe to pair perfectly with this pico recipe: Make Every Tuesday a Taco Tuesday: Two Tasty Taco Recipes
