Pico de Gallo

Pico de Gallo is easy to put together.  It’s a great addition to so many meals.  We add Pico (for short) to fajitas, tacos, omelets, and sometimes just love it by itself with chips.  The freshness of the flavors add something to each entree.  This is my simple recipe you can add to or take away.  I make it early in the day to let flavors sit for a little while.  This recipes make a lot so feel free to divide ingredients if you want a smaller batch.

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3 white or red onions

12 Roma tomatoes

2 cups fresh cilantro leaves

2 to 3 jalapeños (soak in ice water before using)

1 lime

Salt

Chop up onions and tomatoes. I like to make sure the tomato and onion ratio is about the same.  Chop the cilantro.

Slice 1 or 2 jalapeños in half.  I always wear gloves when chopping jalapeños.  With a spoon, scrape out the seeds and membranes. (If you want it spicy, leave in some of the white membranes.) Finely chop the jalapeños.

Combine onions, tomatoes, cilantro and jalapeños in one bowl.

Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined.   Do a taste test.  You can make adjustments to your  pico de gallo by adding more jalapeños, salt, or lime.

Slow-Cooker Pork Tacos with Fresh Tomato Salsa

I love meals that I can prep and forget about for the day.  This recipe came out of Southern Living magazine.  I have tweaked it to fit our style.  The key is browning the pork prior to placing it in the slow cooker for the day.  It seals in the flavors and is delicious.  Your home will smell delicious and you will be so happy at dinner time.  The meat is so yummy and makes great leftovers.

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1 (4 to 5 lb) boneless pork shoulder or pork butt
1 T chile powder
1 T black pepper
1 t ground cumin
1/2 t granulated sugar
1 T plus 1/2 t kosher salt, divided
2 T Canola oil
1/4 cup apple cider
4 oregano springs
1 cup chopped tomato
1 jalapeno chile, seeded and finely chopped (about 2 T)
1/4 cup chopped red onion
1 T fresh lime juice
12 (6 inch) flour tortillas
1 T smoked paprika
1/2 t cayenne pepper
1/4 cup chopped fresh cilantro

Cut pork shoulder into 2 pieces.  Combine chile powder, black pepper, cumin, cloves, sugar and 1 T of salt in a small bowl.  Sprinkle mixture over all sides of pork pieces.

Heat oil in a large skillet over high.  Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side.  Place pork in a slow cooker; add vinegar and oregano.

Cover and cook on LOW until pork falls apart easily with shredded with a fork, 8 to 10 hours.

Stir together tomato, red onion, lime juice, jalapeno, and remaining 1/2 t salt in a bowl. Chill at least 2 hours or up to 24 hours.

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Shred pork in slow cooker with 2 forks; stir in paprika and cayenne.

Toast individual tortillas in a skillet.

Serve pork on tortillas topped with salsa, cilantro, and sour cream.  We like to add black beans to our tacos.  And of course we like to have our chips and salsa.

Looking Forward,
Amanda