Why hello lovely!
Yes, I am talking to the pico.
It’s no surprise that I love Mexican food of any type and from anywhere. I crave it more than anything in the world. You have so many good options like margaritas, beer, CHIPS & QUESO, tortillas, fajitas, quesadillas, enchiladas oh my. I could go on and on about it, but I will stop to save you all from my ramblings.
This weekend we planted our first ever herb garden. I grew up having large gardens in our family but since then I’ve never lived in a place where I could put one in. Even though we are moving in a couple of months we decided to go ahead and plants some herbs in some fairly large planters. I am ecstatic that I am no longer wasting money each week on different herbs and I can now go into my backyard and get what ever I need. We are currently growing: thyme, rosemary, cilantro, parsley, strawberries, tomatoes, jalapeno peppers, and squash. We are starting off small compared to my grandmother’s garden that is about the size of a 1/2 football field. My grandmother had to buy a golf cart to go in between the rows to get the vegetables. ONE DAY!
I was able to use some of our fresh cilantro from our backyard for the first time with this recipe. Too bad we don’t have a mango tree in our backyard or it would be empty!
In large bowl combine all the ingredients.
It will depend on personal taste on how much salt and cilantro you use.
Add both of those ingredients in slowly, mix and then taste.
Refrigerate for a couple of hours before serving.
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