Tuesday, July 14, 2009
Pico de gallo Recipe
4 large or 6 Roma tomatoes, chopped or diced (with or without seeds)
1 large green bell pepper
2 TBS fresh cilantro, chopped coarsely
1 medium or large white onion, chopped or diced
4 cloves fresh garlic, diced fine
1-2 jalapeno or serrano peppers, diced fine (with or without seeds - depending on desired level of heat
sea salt, to taste
juice of one lemon or two limes
According to Wikipedia, "In Mexican cuisine, Pico de gallo (Spanish for "rooster's beak) is a fresh condiment made from chopped tomato, onion and chilies (typically jalapenos or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (leaf of corriander), cucumber or radish."
I use pico in place of salsa because of its freshness and bold flavor, and because it has less liquid than typical salsas or chutneys, I use it in tacos and fajitas.