Tag: simple

Quick Pico De Gallo: Fresh & Flavorful Salsa

Posted on by M.

Fresh pico de gallo is the ultimate simple salsa.

It’s a vibrant, chunky blend of tomatoes, onion, jalapeño, and lime juice that transforms tacos, eggs, grilled chicken, or even a simple chip into a bright and healthy feast. It’s incredibly fast to make with no cooking required—just chop and mix!

The absolute key to the best, most authentic flavor is using fresh cilantro. This herb adds that unmistakable, bright, citrusy note that makes pico de gallo taste truly alive. (If you’ve ever wondered about this powerful herb, I’ve got a whole guide on how to grow and use cilantro).

This recipe is a foundational staple in my kitchen because it’s naturally healthy, packed with flavor, and everyone always loves it. It’s part of my perfect quick lunch: a scoop of this pico, a scoop of my easy guacamole, and a pile of my favorite Easy Chicken Salad with Fresh Basil served on crackers. The video below shows you just how quick and easy it is to make!

a clear glass bowl of freshly made pico de gallo with chopped tomatoes, onions and cilantro

Pico De Gallo

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 6 Roma Tomatoes
  • 1 Red Onion
  • 1 Jalapeno (if you don't like heat, de-seed it)
  • 1 Bunch Cilantro
  • 2 Fresh Limes
  • 1 T. Olive Oil
  • 2 t. Salt
  • 1 t. Black Pepper
  • 2 t. Cumin

Instructions

  1. Chop or dice tomatoes and onion to desired size. I prefer mine to be on the smaller side so that it's easier to scoop.
  2. Remove the stem of the jalapeno and dice it finely. If you prefer less heat, scrape the seeds out first or just omit altogether.
  3. Trim cilantro stems to just below the beginning of the leaves.
  4. Chop the cilantro. I like mine to be more of a rough chop with big pieces, but most folks prefer a fine chop or 'chiffonade'.
  5. Combine tomato, onion, cilantro and jalapeno in a small bowl.
  6. Zest 2 limes and then juice them. Trust me, doing it the other way around doesn't work. 😉
  7. Add olive oil, lime zest, juice, salt, pepper and cumin to tomato mixture.
  8. Mix well and serve!

Notes

  • If you enjoy picking individual leaves off because it is therapeutic, be my guest. My partner did this for a while because one of his former chefs said it reduced the bitter aftertaste of chopped cilantro. Personally, I can't be bothered.
  • This recipe is most delicious once the flavors have had a little time to get to know each other in the container, so I like to mix it up in the morning to serve it at lunch or dinner if I have time. I've also thrown it together 2 minutes before the meal. Either way, its tasty.

© A Kitchen of Herbs
Category: Lunch

Corn Flour Tortillas: The Best of Both Worlds

Posted on by M.

Combining the flavor of corn with the pliable texture of flour, these corn flour tortillas bridge the gap!

corn flour tortillas with light brown toasted spots

Corn Flour Tortillas

Yield: 24 servings
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes

Ingredients

  • 1/4 c. Cornmeal (Yellow, Stone Ground, whatever you please.)
  • 3/4 c. P.A.N Cornflour/Masa (It is very important that you use this brand. )
  • 1/4 c. Butter, salted/Plant Butter
  • 1 t. Salt
  • 1 1/2 c. Boiling Water (This water needs to be scalding.)
  • 2 c. All Purpose Flour

Instructions

    1. In a mixing bowl, combine the cornmeal, cornflour, butter and salt.
    2. Add the boiling water and mix well.
    3. Let set for a minute or so.
    4. Add flour a cup at a time and mix until dough is tacky but not sticky. You may need a little more or less flour depending on your environment's humidity levels.
    5. Portion dough into balls about 2 inches across.
    6. This dough can be refrigerated up to 3 days.
    7. Sprinkle flour generously and flatten the balls on both sides on the flour.
    8. Roll out to desired thickness, mine are usually paper thin.
    9. Preheat iron skillet on medium high.
    10. You want these to cook quickly and barely brown because the longer they take to become opaque and cook through, the tougher and drier they will get.

Notes

    • Cooked quickly on a hot skillet, they are deliciously soft and pliable.
      If not eating immediately, allow tortillas to cool completely, then store in airtight containers or bags. These freeze well for up to a month and can be thawed for breakfast quesadillas in 2 minutes
    • These deliver all the flavor of a corn tortilla with the texture and holding capability of a flour tortilla! I grew up making these and didn't realize how superior the texture and flavor were until we moved back to the U.S. They are my favorite and at this point I refuse to eat store-bought tortillas anymore.

© A Kitchen of Herbs
Category: Dinner

Caprese Salad

Posted on by M.

I always come back to this simple caprese salad recipe in the Summer!

Fresh caprese salad with sliced tomatoes, mozzarella cheese and basil with balsamic reduction

Caprese Salad

Yield: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

Instructions

    1. Slice and arrange tomatoes and mozzarella or cut into 1" cubes.
    2. Garnish with olive oil, salt, fresh basil and balsamic reduction.
    • For the balsamic reduction, boil balsamic vinegar gently over medium-low heat until thickened.
© A Kitchen of Herbs
Category: Lunch