So Ashley and I talk about food. A lot. We talk about food a lot. It’s totally normal for us to be drooling over pictures of food we send each other. I mean, normal for us…maybe that’s not normal????! Hahaha, but we both love food. We love creating food and enjoying different flavors of food. And Ashley is such a natural at just sensing what seasonings or flavors compliment each other. My favorite things from her are dishes she just threw together. And this is one of those things.
We were chatting one day and she said she just made some pico de gallo and sent me a picture. Of course immediately I booked a ticket to jump on a plane to Seattle and to go get some. She was making pork carnitas that evening as well so of course the kids and hubby were on their own and I was out the door. 😉
Hah. I wish 😉 I’m still waiting on someone to create s teleportation device. Why is that too much to ask???
I asked her if I could share this with you, because one of my favorite and first Whole30 meals was pork carnitas, and I knew this would be the perfect addition to that meal.
Now, if you’re one of those people that needs precise measurements, you might be stressed out by this because there are none. But that’s the greatest kind of cooking isn’t it? The kind where you smell and taste as you go until it seems just right. So take a peak at this, it is a great addition to any kind of Tex-mex meal!
Ingredients:
- Tomatoes from the vine
- Cilantro (lots)
- Lime
- Salt
- Shallots or Onion
