Pico De Gallo

I love Mexican, Tex-Mex, and Southwestern style foods; I think that the reason is that the options for varying the ingredients are literally endless. There are meats--grilled, braised, sauteed, or roasted. There are cheeses--from crumbly to creamy. And there are veggies--you cannot go wrong when filling a tortilla or topping a salad. One of my favorite combinations is grilled meat with fresh vegetables and a drizzling of cream (sour cream, creme fraiche, or crema Mexicana) in a warm corn tortilla.

Here is a Pico De Gallo that is sure to fancy up any taco or salad. I served mine with Carne Asada, and later paired it with avocado to make a chunky guacamole.

Pico De Gallo

2 tomatoes

1/2 small sweet onion

5 radishes

1/2 cucumber

small handful chopped cilantro

juice of 1 or two limes

kosher salt

Chop all of the vegetables according to your size preference. I like to keep mine pretty chunky. Slice the limes in half and drizzle the juice onto the veggies. Season with salt, to taste.