HAPPY NATIONAL WATERMELON DAY!
If there ever was a food holiday to love, this would be it!
Summer is here and LA is heating up like crazy, we have been gettin’ seriously scorched over here. It’s hot…but it’s also time to bust out your bikini and ray bans… and some fun summer recipes by a pool!
I made up this yummy pico de gallo recipe at home while I was trying to use up some leftover watermelon and pineapple. I love nothing more than a fresh cut up watermelon during the summer! Give your normal pico a tropical summer twist by incorporating some yummy summer fruits!
To use this pico de gallo in a more substantial way…top grilled chicken tacos with it! Seriously delish!
What you need:
1 cup of watermelon
3 tbsp of diced pineapple
1-2 heirloom tomatoes (depending on size…mine was large so i just used one)
2 jalapeños (I removed most seeds but not all..cuz I like mine spicy!)
1 cucumber (use a spoon to scoop out the seeds before dicing)
1/4 cup of pine nuts
juice of 1 juicy lime
handful of cilantro
generous shake of cayenne
generous pinch of sea salt
generous pinch of black pepper
Pretty simple…Pulse all ingredients in a food processor. If you don’t have one, no worries…you can keep your pico rustic and just chop all ingredients by hand.