My kids just cringed. Their dad’s new habit of greeting any suspected person of Latino heritage with a hearty HOLA! even if they are possibly Greek or Italian drives them crazy. They mentally will the ground to open up and swallow them whole thanks to unbearable embarrassment.
“What’s wrong with that? Why can’t I greet someone in Spanish?” he continually retorts.
When we’re in the northwoods and drive through an Indian reservation, he starts looking up the Ojibwe word for hello. They die slowly, those kids.
But back to Spanish…I think he’s a little obsessed because we’re all caught up on Narcos on Netflix, and the dude actually rooted for Pablo Escobar to come out ok, despite the terror he wreaked on millions of people in both the United States and in Columbia leading to his ultimate rooftop demise. Kudos to the producers of that show for casting a sympathetic character, at least in the eyes of one middle aged man in Illinois. So while he practices Spanish, I make Pico de Gallo with the 15 pounds of tomatoes I bought.
Twice. So yes, I’m up to 30 pounds now, and I don’t see myself stopping anytime soon. I’m guessing there’s another 15 pounder in my imminent future.
I love guacamole, and it always seems to appear at a barbecue or weekend party. But what about its cousin, Pico? It’s fairly simple to prepare and requires just a few fresh ingredients, most of which you already have if you’re making guac. So throw the tomatoes into your shopping cart and whip up a batch so the guac doesn’t feel so lonely.
It does take about 10-15 minutes depending on your chopping skills to prepare the components, but the taste of fresh pico de gallo is divine. And it’s not just for chips! Put some on a baked potato, over fish, on your roasted chicken or atop any salad. I like it next to scrambled eggs, with avocado toast, or heck. On a spoon for a quick mid-day snack.
And since it’s Apéritif Friday, gather the ingredients on your way home and celebrate with one of my favorite margaritas. There’s the Blackberry Margarita, made with a fresh blackberry syrup resulting in the most beautifully colored treat.
The Ginger Margarita carries a nuanced ginger bite that lingers after each sip.
Blood oranges may not be in season, but the tangerines are coming. Keep your eyes out for those little globes and substitute their juice in my Paleo Blood Orange Margarita. And look! There’s my Guacamole!
Or heat things up with my personal favorite, the Pepper Jam Margarita. A little spice is always nice, especially next to chips, pico, and guac. This one tastes sweet on the front end, but warms all the way down depending on the strength of your pepper jam. I love the after spice!
Despite what the calendar says, summer is still lingering. So enjoy the late summer bounty of vegetable goodness by making a batch of Pico de Gallo this weekend, and pair it up with a quintessential summery margarita. Enjoy the last of the sunshine. Personally, I’m ready to grab some apple cider and cozy sweaters. C’mon, Fall!
- 4 roma tomatoes, chopped finely
- 1 jalapeno, seeded and diced
- ¼ onion, diced
- ¼ cup chopped cilantro
- juice of one lime
- ½ t cumin
- 1 tsp salt
- Combine the ingredients in a glass bowl and taste, adding more cumin or salt to taste.
- Serve alongside guacamole with tortilla chips and a margarita!