Although I grew up moving around the country as a military brat, I spent a number of years living in San Antonio, Texas. When people ask me where I’m from I say San Antonio because it’s just easier than explaining all of my moves. To me, San Antonio is a city full of life, love, vibrant colors, and absolutely delicious foods.
I miss San Antonio from time to time, but thankfully I am able to visit family and friends there and can make delicious foods that take me back to my hometown.
One of my favorite dishes to make is Homemade Pico de Gallo or fresh chuncky salsa. The produce is fresh, the colors are bright, and the flavors are traditional. I make my salsa a little different each time I make it, but that’s what’s great about it, you can do so much with it.
This time around I used…
- 2 jalapenos, seeded and diced
- 4 tomatoes, diced
- 1/2 onion, diced
- juice of 2 limes
- 2 garlic scapes, minced
- cilantro, roughly chopped (1/4 cup)
In a large bowl I combined all of the ingredients and seasoned with salt and pepper to taste.
Once mixed together, I stored the salsa in mason jars and refrigerated. I used the pico de gallo pretty quickly, but my guess is that it’ll keep for about a week.
This salsa is perfect with chips, on top of tacos, or in place of dressing in a salad.
One of my favorite ways to use this salsa is in scrambled eggs. I start by adding a little more than 1/4 cup of pico de gallo to a hot pan. I cook the salsa for a couple of minutes and then add 2 eggs mixed with a dash of skim milk.
I scramble the egg on low heat until cooked through and then serve! I served mine this morning with 2 pieces of Ezekiel bread topped with 1 Laughing Cow cheese wedge.
You can really use Pico de Gallo in so many ways and it’s a great way to use up summer produce. Beefing up my breakfasts with vegetables has really helped to keep me full until lunch lately. Throwing a big scoop of salsa into my eggs adds tomatoes, onions, and fresh herbs, all of which fill me up!