Pico De Gallo

The best pico de gallo I have ever had was on our honeymoon in Cabo San Lucas. I survived on pico de gallo, fresh guacamole with chips, and pina coladas because I was scared I would get sick from anything else. That was almost 8 years ago. Now I would probably eat anything there without any trepidation. Maturity or stupidity…tough call.

This pico can compete with the pico we ate on our honeymoon. It’s also better than what I use in my Cafe Rio recipes so I have replaced mine with the Pioneer Woman’s. What she explained is usually we think the tomato is the star of the pico de gallo but actually she says “the jalapenos, the cilantro, the onions—they require equal billing with the tomatoes to make Pico de Gallo work.” I was even a little conservative in mine with the cilantro and jalapenos and will add more next time.

Pico De Gallo

Ingredients

  • 5 plum tomatoes
  • 1/2 large or small onion
  • 1 jalapeno
  • cilantro
  • 1/2 lime
  • salt
  • *Quantities are approximate

Instructions

  1. Chop jalapenos, onion, and tomatoes in a very small dice. Leave 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. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.
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  1. Food in America consisted of traditions that were adapted from England, but up until the end of this century, the presence of new ingredients along with the contact between diverse ethnic groups influenced experimentation. Industrialization was also a turning point that changed how food affected the nation. Thanks.

  2. Hymmmn, “Not Bad”?… MAKING MINE, using a combination, of Whole Round Tomatoes, & Roma’s!… [Deseeding,. makes your PICO DE GALLO, Much less, "Wet"!...]. Adding minced Garlic, a splash of hot sauce, chili powder, oregano 1 – 2 tsps, Sweet Basil, green onion, [with finely chopped stems, too!], 1 tbsp. of Bermuda onion, chopped fine, adds Color!… and Cumin, will Step it Up, a Whole Lot!… [Cumin, is almost a Mainstay, in Mexican cooking!... ]. Salt & Freshly Ground PEPPER, TO TASTE!…