Fresh Pico de Gallo
Fresh, vibrant, and bursting with bold flavor, this Pico de Gallo is a fiesta in every bite! Juicy tomatoes, zesty lime, and a hint of heat come together in this irresistible salsa that’s perfect for dipping, topping, or devouring by the spoonful.
Equipment
Ingredients
- 4 ripe Roma tomatoes diced
- 1/2 white onion finely chopped
- 1 –2 jalapeños seeded and minced
- 1/2 cup fresh cilantro chopped
- Juice of 1 lime
- Salt to taste
Instructions
- In a mixing bowl, combine diced tomatoes, onion, jalapeños, and cilantro.
- Squeeze in fresh lime juice and add salt to taste.
- Mix well and let rest 10–15 minutes before serving for flavors to meld.
- Serve with tortilla chips or as a topping for tacos, chicken, or rice.
Notes
Best made fresh and consumed the same day.
This makes it ideal as a topping, side dip, or snack addition for 6–8 people at a party or meal.
Cooks Tips
Cooks Tips
- Use a sharp knife – It’s not just safer, it keeps your tomatoes from getting crushed and soggy. Clean cuts = fresh, vibrant salsa.
- Seed your tomatoes – Removing the seeds and watery pulp keeps the salsa from becoming too runny.
- Let it rest – After mixing, let the pico sit for 10–15 minutes. This helps the lime and salt pull the flavors together.
- Chop evenly – Small, consistent dice means every bite is balanced — no giant jalapeño surprises!
- Use fresh lime juice – Bottled lime just doesn’t have the same brightness. One good squeeze makes all the difference.
Nutrition
Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.01gSaturated Fat: 0.003gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.004gSodium: 1mgPotassium: 15mgFiber: 0.1gSugar: 0.3gVitamin A: 68IUVitamin C: 1mgCalcium: 2mgIron: 0.03mg
Tried this recipe?Let us know how it was!
Smoky Chicken Fajitas
These smoky chicken fajitas are bursting with flavor! Juicy, seasoned chicken, vibrant peppers, and onions come together in a tasty, sizzling dish that’s perfect with warm tortillas.
Ingredients
- 2 boneless chicken breasts thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortillas for serving
Instructions
- Heat oil in a cast-iron pan over medium-high heat.
- Season chicken with spices and sauté until browned and cooked through. Remove from pan.
- In same pan, cook peppers and onions until tender and slightly charred.
- Return chicken to pan and toss everything together.
- Serve sizzling with warm tortillas.
Notes
Add guacamole or sour cream for extra flavor
Cooks Tips
Cooks Tips
- Slice chicken evenly for consistent cooking
- Cook in a cast iron skillet for best results
- Add guac, sour cream, or cheese to serve
Nutrition
Calories: 754kcalCarbohydrates: 26gProtein: 51gFat: 51gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 145mgSodium: 193mgPotassium: 1238mgFiber: 8gSugar: 13gVitamin A: 5959IUVitamin C: 256mgCalcium: 100mgIron: 5mg
Tried this recipe?Let us know how it was!
Creamy Lime Corn Salad
This Creamy Lime Corn Salad is summer in a bowl! Sweet corn, juicy tomatoes, and crisp green onions are tossed in a tangy lime-kissed dressing that’s smooth, refreshing, and downright addictive.
Ingredients
- 3 cups corn fresh, canned, or thawed frozen
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- Juice and zest of 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija or feta cheese
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, mix together mayo, sour cream, lime juice and zest.
- Stir in corn, cilantro, and cheese.
- Season with chili powder, salt, and pepper.
- Chill for 20 minutes before serving.
Notes
Frozen corn can be used — just thaw and pat dry before mixing.
Serve cold or room temp. Great side for BBQ or tacos!
Serve cold or room temp. Great side for BBQ or tacos!
Cooks Tips
Cooks Tips
- Toast your corn in a dry skillet for extra depth and smokiness.
- Fresh lime juice makes all the difference — skip the bottled stuff.
- For a kick, add minced jalapeño or a dash of chili powder.
Nutrition
Serving: 0.5cupCalories: 873kcalCarbohydrates: 99gProtein: 17gFat: 54gSaturated Fat: 10gPolyunsaturated Fat: 28gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 38mgSodium: 376mgPotassium: 1058mgFiber: 11gSugar: 22gVitamin A: 1549IUVitamin C: 26mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!
Zesty Guacamole with a Kick
This zesty guacamole is a celebration of simplicity and bold flavor. Creamy avocados meet tangy lime, crisp onion, and just the right touch of heat in this Mexican classic that’s perfect for dipping, topping, or eating straight from the bowl.
Ingredients
- 3 ripe avocados
- 1 small tomato finely diced
- 1/4 cup red onion finely chopped
- 1 jalapeño minced (seeds removed for less heat)
- 2 tbsp cilantro chopped
- Juice of 1 lime
- Salt to taste
- Optional: 1 garlic clove minced
Instructions
- Cut avocados in half, remove pits, and scoop into a bowl. Mash with a fork to desired consistency.
- Stir in diced tomato, onion, jalapeño, cilantro, lime juice, and salt.
- Add minced garlic if using. Mix until well combined.
- Cover and refrigerate for 20 minutes before serving for flavors to meld.
Notes
Guacamole traces back to the Aztecs, who first made “ahuacamolli,” meaning “avocado sauce.” It was beloved for its healthful richness and versatility. Today, it’s a staple in Mexican cuisine and a global favorite, often customized — but still grounded in its ancient roots.
Press plastic wrap directly onto the surface to prevent browning. Serve with chips, tacos, or grilled meats.
Cooks Tips
Cooks Tips
- Use ripe avocados that give slightly when pressed.
- Mash gently for texture — smooth or chunky, your choice!
- Add lime juice last to brighten flavor and prevent browning.
Nutrition
Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.02gSaturated Fat: 0.004gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 32mgPotassium: 11mgFiber: 0.1gSugar: 0.3gVitamin A: 39IUVitamin C: 1mgCalcium: 2mgIron: 0.05mg
Tried this recipe?Let us know how it was!