Pico de gallo is one of my all time favorite dips, and it's perfect for summer. I love making this dip in the summer because I'm able to use fresh vegetables and herbs from my garden. There's nothing much better than walking out to the garden and getting a few tomatoes, jalapenos, onions and chopping some fresh cilantro and coming in and making a fresh batch of pico. I love it! It's so easy to put together too, and it's one of those that develops more flavor the longer it sits. Pico is also perfect for this hot weather that has come upon us; no cooking required and this dip can be enjoyed cold or at room temperature.
As I stated before, I've enjoyed this several times but for some reason or another this simple yet delicious dip hasn't made it to the ol' blog. Well, the wait is over! Thanks to this round of the secret recipe club, I'm finally making this delicious dip to share with you. For this month's swap I was given Nicole's blog, I Am Honey Bee. Nicole's blog features not only food, but crafts and round-ups of her week and different activities she's enjoy. She has a fun personality and her blog truly showcases that. She has a great selection of recipes, making it difficult to choose just one. I finally settled on the pico since I had a craving for it and some fresh veggies to use!
Pico de Gallo
4 Large tomatoes, seeded and chopped
1/2 Large red onion, finely diced
1-2 Cloves garlic, minced
1 Jalapeno, seeded and diced
1/2 Cup fresh cilantro, chopped
Juice of half a lime, more as needed
Salt and pepper, to taste
Combine the tomatoes, onion, garlic, and jalapeno in a bowl and stir to combine. Add the cilantro and lime juice and toss. Once ingredients are incorporated, season with salt and pepper and stir. Taste, adjust seasonings as needed and serve or cover and refrigerate until ready to serve.
Recipe source: I Am Honey Bee
Now, on to the giveaway. The next thing up for grabs for my blog's birthday is a double mezzaluna with chopping block.
I absolutely love my mezzaluna. It's perfect for finely chopping all those fresh herbs, that are typically difficult to cut using a plain cutting board and knife. The custom bowled cutting board makes it incredibly easy to perfect cut and mince herbs and various other items. What I love about this particular mezzaluna is it is stored directly in the cutting board; keeping the set together and the blade covered for safety.
Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou's.