If you don't live in the southwest, you may not have heard of pico de gallo. Pico de gallo is a fresh salsa and is pronounced peek-oh duh-guy-oh. This dish is perfect served with chips or warm corn tortillas as an appetizer. It also adds zing and freshness to eggs, chicken, fish, and any Mexican inspired meal. If you are curious, pico de gallo means "rooster's beak" and I can't even hazard a guess why.
This recipe is for a traditional pico de gallo. However, one of our favorite variations of this recipe is to substitute the tomatoes for mango and serve on a white fish such as cod or halibut.
Pico de Gallo
4 bunches of cilantro (get it as fresh as possible)
6 Roma tomatoes or 3 beefsteak tomatoes
2 jalapeños (deveined and deseeded)
4 cloves of garlic (minced or pressed in a garlic press)
1/2 lime (juiced)
1/4 to 1/2 tsp. salt
Separate the cilantro stems from the leafy top.
Chop the cilantro removing any additional woody stems as you go. Then chop the tomatoes, onions, and jalapeños (pronounced holl-uh-pehn-yoz). Combine all the ingredients and mix well. Adjust the salt to taste. Makes enough for 10-15 people.
It is best to let this sit for several hours before serving to let all the flavors meld. It will keep in the refrigerator for several days, but as fair warning, it will stink up your refrigerator. Personally, I prefer pico de gallo the day after it is made. Also, pico de gallo may be an acquired taste. I grew up eating it, but it took my husband a couple of tries before he was sold. Now, he loves it!
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