I came up with this recipe because I was making shredded chicken tacos (just add some taco seasoning into a pan with a little bit of water and you have shredded taco ready chicken) and needed either a salsa or a pico de gallo to put on them. I decided on making a pico de gallo with the veggies I had in my fridge. One thing added, that was a nice addition, was roasted corn from an ear I didn’t end up needing from dinner the night before. I simply cut the corn off the ear and roasted in a pan to cook the corn. I also added diced cucumber which provided a refreshing crunch to the pico. It was a success in my kitchen that night, it tasted great on tacos and would be perfect with tortilla chips.

Ingredients:

• roasted corn
• chopped cucumber
• chopped tomatoes
• diced red onion
• chopped green onion
• seeded and chopped jalapeño pepper
• some jalapeño seeds
• cilantro
• lime juice
• salt

Directions:

Combine all the ingredients and stir! The amount of each ingredient is a matter of what taste is preferred. I personally like equal amounts of the veggies, only a few jalapeño seeds so it’s not too spicy for me, A LOT of cilantro, minimal salt, and enough lime juice to coat all the veggies in the bowl.

Enjoy!