Pico de Gallo

Pico de gallo is a fresh raw tomato and garlic accompaniment, similar to salsa which is the cooked version I believe, and the variation of it is endless.  Every restaurant chef and family cook will prepared their own version of it and claim it to be the only authentic version worth trying. I like all the versions generally.

Pico de gallo is best served at room temperature so I take it out of the fridge an hour before it is time to eat, but I have also been known to take the bowl out of the fridge and snarf a bunch down without waiting. It is your choice as to what temperature you want to serve it at. 

Pico De Gallo

12 large Roma tomatoes (about 3 lbs), core removed (you can use beefsteak or other types as well)

2 - 4 cloves garlic, pressed or minced fine (you choose the garlic intensity you prefer)
1 large onion

1- 3 jalapeno peppers (I like it hot and use 2-3 depending on how hot they are)

1 large bunch cilantro, washed and drained, stems removed

2 limes, squeezed, giving up about  1/4 cup juice and a confession

1 tsp Kosher salt
1/2 tsp fresh ground pepper

Finely mince the jalapeno and garlic, place into 3 quart glass or non reactive (stainless steel) metal bowl.

Dice tomatoes,  pour into bowl with the peppers.

Dice onion, pour into the bowl.

Finely mince the cilantro, pour into bowl.

Add half of the lime juice, salt and pepper and stir well to incorporate all the ingredients. Taste and add more lime juice if desired as well as salt or pepper. I find 1 tsp salt works for me but I don't eat a lot of salt, so do whatever you want, it's your pico de gallo after all.

Serve with chips, crackers or whatever turns your crank. Use it to finish off a nice pork carnitas taco...

I use leftover pico de gallo as a flavouring for marinade with the addition of some cumin and orange juice for chicken or red wine and cumin for beef.  It also adds a great flavour to beef, or chicken stock based soups. That is of course if there is any leftover.


Snowy Palms Resort