It’s been a muggy week, not that I’m complaining because this is what we Canadians have been waiting for.  Summer is finally here!  I usually take advantage of this superb weather to fire up the BBQ but when it’s too hot and humid, I avoid the BBQ as well as my oven.

So here’s what I’m whipping up for dinner tonight.  I’m making a fresh Pico de Gallo which I will serve with diced breast from a store-bought rotisserie chicken and whole grain tortilla chips.  I’ll serve the chicken on one plate the tortillas will go into a bowl and the Pico de Gallo will also have its own bowl.  I’ll have a bottle of my favourite hot sauce just in case I need a little extra zing!

Pico De Gallo:

• 5 ripe red tomatoes, diced (I prefer to use plum tomatoes)
• 1 cup sweet onion, diced
• 1 jalapeno pepper, finely diced (or to taste)
• 1/2 cup fresh cilantro, chopped (if you don’t like cilantro, use flat leaf parsley)
• Juice of 1 small lime
• 3/4 teaspoon salt (or to taste)
• 1/8 teaspoon cayenne pepper (optional)

You can also add 1 tablespoon of olive oil if you like a saucier consistency.  I leave it out because I like to experience the real freshness of the vegetables.

Mix all of the ingredients together in a glass or plastic bowl.

Place desired amount of chicken on your favourite tortilla chip and top with Pico de Gallo.  Add a small splash of hot sauce if you like the extra kick.