Pico de Gallo

I LOVE pico! So does my 7 year old daughter. In fact when I made steak fajitas tonight, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. 

Simple Pico de Gallo
makes about 3 cups 

6 medium Roma tomatoes
1 small white onion (or red)
1 jalapeno pepper
juice of 1 lime
1/2 cup or so of chopped cilantro
salt and pepper to taste

Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. 

Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.

Black Bean Salsa "Summer Salsa"

I love this salsa! Sometimes I eat it with a spoon. I smiled with joy when I had 2 leftover corn on the cobs last night from dinner. Need I say more?

Black Bean Salsa

Recipe from my friend Lyndsie

Yields about 5 cups

5 roma tomatoes, chopped

1 can black beans, rinsed and drained

2 ears of corn, cooked and cut off the cob

4 green onions

1 bunch of cilantro, chopped 

Dressing:

1 package "Good Seasons" Italian Dressing

1/4 cup olive oil

1/4 cup red wine vinegar

Mix everything together in a big bowl and then pour the dressing over the top. Stir well so that the dressing doesn't settle at the bottom. Store in the refrigerator covered. Serve with some chips, cheese quesadillas, fajitas, or anything else you like!

Seven Layer Dip

I think everybody has a family 7 layer dip out there....I hate to brag but this one is the best- my mom's of course :)

When I make it for my kids I leave out the chilies and use green onions just so it's a bit more mild.

Oh how I LOVE this dip!

7 Layer Dip

Recipe by Melody aka Mom

2 cans frito bean spread

3-4 medium ripe avacados, mashed up smooth

16 ounces sour cream

1 packet taco seasoning

1 can (small) green chilies, drained well

1/2 to 1 cup chopped onions

5-6 ripe tomatoes, chopped

2 small cans diced olives, drained well

2 cups cheddar cheese, finely shredded is best

Layer in the above order in a 9 X 13 pan and chill for at least an hour. Serve with tortilla chips or fritos