Fresh Pico de Gallo… I use this a lot when cooking. A LOT, a lot. I use it in dinner dishes, appetizer dishes, by itself for an appetizer, in guacamole… I am telling you: I use this stuff like it’s going out of style (which it’s NOT).
The best pico de gallo I have ever had was on our honeymoon in Mazatlan. I survived on pico de gallo, fresh guacamole with chips, fresh shrimp and daquiris because I was scared I would get sick from anything else and I had learned the year before to avoid Tequila at all costs. That was almost 18 years ago & I still avoid the tequila, but I LOVE me some Pico de Gallo! Now I would probably eat anything there without any trepidation. Maturity or stupidity… it’s a tough call. 🙂
Pico de Gallo is such an amazing salsa because you don’t daintily dip your chip. No, you scoop that salsa and enjoy a delicious mouthful of tantalizing fresh flavors that makes you dive right back into the bowl. It takes all of 5 minutes to pull together and you can serve immediately or let is sit in the fridge for a couple hours – very flexible. The recipe calls for Roma tomatoes but use what you have on hand.
Last but not least, think of Pico de Gallo as a symphony… sorry, but I think in musical terms a lot, so bear with me and hear me out. Some people tend to put more tomatoes than anything else (for whatever reason). Now, on their own, I’m not particularly fond of onions, or jalapenos, etc… but they really are all doing their own part to balance this dish, so don’t skimp on the onion, garlic or cilantro, etc… You are just going to have to either trust me on this or end up unhappy with your Pico, because they really do all blend beautifully into this gorgeous explosion of taste that makes your tastebuds sing. (Aren’t you glad I finally circled to the point and landed that plane?) *wink* Anyhow, enjoy the Pico. Throw it in a chicken casserole, over your omelette, eat it with chips, the uses are simply as limited as your mind and creativity. 🙂
5 plum tomatoes (I use Romas and you want them firm, not soft)
1/2 large or small onion
1/2 cup cilantro
1 teaspoon garlic, minced
salt, pepper to taste
*Quantities are approximate
Chop jalapenos, onion, and tomatoes in a very small dice. I typically cut the seeds and the “jelly” part out of the tomatoes, leaving just the meat of the tomatoes for my pico. If you leave them in, your pico will be juicier and runnier. Some people like that consistency when it’s more like salsa, I happen to like the fresco version that you chomp & scoop. LOL! I use my food basher-chopper thingie-ma-bobber from Pampered Chef I got years ago to do all this dicing, but the Cuisinart works well too if you’re feeling lazy.
Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro, about a half cup or so. Throw away the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.