No, I'm talking about the little things that you could make yourself but, let's be honest, you probably don't have the time to. Like picking up roasted peppers from the antipasti area rather than roast or char your own because REALLY who even does that? Or a tub of guacamole because the idea of buying avocados AND a tomato AND limes AND red onion just seems shockingly overwhelming for something that oxidizes and turns brown so quickly.
One of my favorites, since I eat a lot of Mexican food, has become pico de gallo. Regular salsa from a jar? No thanks. Are those even real veggies? (yes, I know they are, but haven't you ever wondered when you're staring at four massive shelves at the foodstore if that is realllly all tomatoes?) But pico de gallo? Gimmegimmegimme.
One day I had more time than sense (just kidding!) and decided it was a brilliant idea to make my own pico de gallo. And you know what? It kind of was. Unlike guacamole, which doesn't keep for very long, the combination of pico de gallo saves for a long time...I was eating it a week later...mainly because I forgot about it or I would have eaten alllll of it in about a day and a half.
I'm not going to lie...it is a lot of chopping. A lot. If you're not great at chopping an onion, I don't recommend it, mainly because I don't want you to curse me and stop reading my blog. But if you are good, or if you have a group and someone is asking what they can do (it's pretty hard to mess up pico de gallo) or if you are just as obsessed as I am and want to try the homemade version, do it. It's delish.
2 tomatoes, seeded and diced
1/2 onion, diced
1 jalapeno, diced
2 cloves garlic, minced
Clump of cilantro, diced
In a bowl, combine your diced tomatoes, onion, jalapeno and garlic. Cut your lime in half and juice it over the veggies.
Toss if your diced cilantro and stir to combine. I've done this twice--once putting the cilantro in at the beginning and then juicing the lime and once doing the opposite, and I like this version much better.