A couple of days ago we were in the mood for burritos. But to complicate matters, we didn’t have any tortillas or salsa. We had everything else including pulled pork, cheese, sour cream, etc. And neither of us had the strength to go to the grocery store.

But flour tortillas – no problem. Flour tortillas can easily be made at home. (Check out my recipe for Flour Tortillas on this site. Quick and easy and better than anything you can find in a store.) But no salsa in the pantry. So, now what to do?

OK, I already had a great recipe for Pico de Gallo on this site, but I didn’t have a red onion, a jalapeño pepper, or any cilantro.

So, I improvised. And the recipe you find below is what I came up with. And it was delicious. We were almost fighting over who got to spoon the last little bit out of the bowl!

And truly, if there is anything better than homemade Pico de Gallo, I have yet to meet it. And even the best brands (usually quite expensive) can’t compare with homemade. Where is the love after all?! And as we all know, love is still the best ingredient in any dish. Be it cookies, sauces, meatloaf, soup, you name it.

Well, that’s it for today. I’m celebrating the fact that I have finished posting my recent trip report, which believe it or not takes a great deal of time to assemble. So, tonight, I’m making a creamy gorgonzola pasta dish. Lots of calories, and I hope to enjoy every caloric mouthful. Along with a simple salad, I know I will then feel well rewarded for all my effort. (Of course, I truly enjoy writing about our adventures. So, “effort” might be a slight exaggeration. But I’ll use it if only for the “reward” advantage.)   

So, for now, I’m going to take it easy and read all afternoon.

And as always – peace and love to all.   

2 c. diced fresh tomatoes, juice and all (I had cherry tomatoes on hand)

¾ c. finely diced white onion

2 T. chopped fresh parsley or cilantro (I used parsley. That’s what was in my fridge. Plus, I hate cilantro.)

¼ c. fresh lime juice

2 garlic cloves, minced

1 T. finely minced (seeded and deveined) Hatch* or jalapeño chili pepper, or more to taste

½ tsp. fine sea salt, or more to taste

freshly ground black pepper (not too much)  

Combine all ingredients and chill until ready to use.

*I buy fresh Hatch chilies when they appear at Farmer’s markets. Then I seed and devein them and throw them whole into my freezer. Then when I need a bit of heat for a recipe, I cut off a section, thaw it a bit in the microwave, and chop it into very small bits. And yes, Hatch chilies can be rather hot. So, go carefully into that spicy arena.