In between cramming cardboard boxes full of my belongings, I made a big pot of chili and a double batch of pico de gallo the day before moving. After the long day that followed, I threw a housewarming party that featured a homemade meal. Hearty, satisfying, and personal, it was the perfect way to feed my the friends who volunteered to help and introduce myself to my new roommates. And it doesn’t get more PRACTICAL: easy to make, the flavor only improves after a night in the fridge, economical, vegetarian, gluten-free, and interactive (bowls of mix-ins like cheese, sour cream, and bacon pieces allow every palate to be satisfied). Another bit of gold: mix pico de gallo into some mashed avocado and presto, fresh guacamole.
Pico de Gallo
- 4-5 diced tomatoes, cored and seeded
- 1/2 diced red onion
- 2 big cloves minced garlic
- 1 diced jalapeno
- 1/4 cup chopped cilantro, stems removed
- juice of 1 lime
- salt and pepper, to taste
- Drum roll, please:
Combine all ingredients.
Flash In a Pan 