Okay. I’ve made homemade salsa before. This….was not salsa. This was pico de gallo. It was chunks of veggies.
Granted, it was delicious chunks of veggies.
I decided I was going to taste each ingredient that went into this dish separately. I almost gagged after tasting the jalapeño. I guess the acidity of the tomato reacts with the bitterness of the jalapeño and onions? Please advise. Yay for learning!
This salsa was great. I used it as topping for my fish taco and then subsequently forgot to put it back in the fridge overnight so I had to pour it out.
I would probably end up tossing this in the blender to make it REALLY creamy and salsa-like.
These fish tacos were sooooooo good. The recipe called for the fish to be grilled, but it’s been rainy here in Arkansas lately so I broiled them in the oven.
I also ended up just using salmon fillets. We found great frozen salmon fillets that we used a couple of weeks ago for some recipe so I bought more of them for this week.
These tacos were incredible. I don’t know that I was too crazy about the corn tortillas though. Believe it or not, I’d never had corn tortillas before (I’m an uncultured swine, I know….).
77/691 recipes! Next up: Fettuccine Alfredo and Chocolate Mousse! Yum!