We here in the Midwest United States have had a stupendous winter and early spring. The temperature reminds me of May as opposed to March. And so, my grocery shopping reflects, weather-wise, that I'm two months ahead of the game.
This morning's grocery cart was laden with all kinds of produce: cucumbers, peppers, Napa cabbage....and cilantro! I have forgotten (but was happily reminded) how much I love the smell of fresh cilantro - grassy, earthy, happy.
And where there's cilantro, there's fresh salsa!
A recent cookbook purchase of mine is titled 365 Easy Vegetarian Recipes, and in it is a wonderful recipe for pico de gallo (translation: rooster's beak). The above photo is that same pico de gallo. And no, I don't normally mince my tomatoes and onions that fine...this is after about ten seconds in my food processor (I prefer a finer textured salsa for chip-dipping).
The recipe calls for the following: one tomato, one onion, two cloves/teaspoons minced garlic, 1/4 cup cilantro, and juice of one lime. And because that's what it said, that's what I did. However...after taste-testing, I made the following corrections: instead of juice of one lime, I included the juice of half a lime. In the instance I don't have fresh limes on hand, I'd go with 2 tablespoons of bottled lime juice (to taste, you know). Also, I added a pinch of garlic salt. As usual, I ate entirely too many tortilla chips because of this stuff.
Oh well, I'll take responsibility!