Caleb is my sister’s oldest son. He is, quite simply, wonderful. I’ve always loved him but when he married Sabrina … well. just look at them. They were married by my minister man in my sister’s back yard. Kind of a dreamy event.
We were all giddy with excitement when they got married … so, you can imagine how enormously thrilled we were when they announced Sabrina was pregnant! Oh me oh my!!!
Yes. I know. She’s barely showing (and how cute is he … acting like he’s showing too?). That was this summer but now, she’s just a month away and still not showing much at all. This was not my norm. Nor my sister’s. (We were ridiculously large. I will not share pictures.) But back to Caleb. One year at the Frio, he taught me to make Pico de Gallo. It’s amazing. And simple. I made it last night because I was at Central Market right by the avocados when I called to sing him happy birthday. And so I remembered his recipe. And I remembered how easy it was … and how delicious.
The players: Tomato, yellow onion, cilantro, avocado, garlic salt, limes, Tony Cachere’s Famous Creole Seasoning and Tabasco sauce. And yes, you will need chips. I grabbed some El Lago tostaditas. Local corn chips from Austin. Yum. Now. This is the best pico I have ever tasted. And I’m a Texas girl – so you gotta know, I’ve tasted a lot. You’re gonna love it. Just look at how tasty and fresh it looks on that El Lago chip.
Caleb’s Pico de Gallo
1 avocado * 2 tomatoes * 2 limes * 1/3 bunch of cilantro * 1/4 yellow onion * garlic salt * Tony Cachere’s Famous Creole seasoning * Tabasco sauce
Dice avocado and tomatoes. Finely chop cilantro. Add juice of 2 limes. Add to taste: TC Creole seasoning, garlic salt, and Tabasco. That’s it! Just mix it around a little.
It’s even good day two. But I doubt there will be any around.
Serves 4 … or 2 … or 1. Depending.
