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  • Pico De Gallo

    Posted on May 3rd, 2017 admin No comments

    It is May 2nd, and soon Cinco De Mayo will be upon us, with lime stuffed beers, limp tortilla chips, and over salted messes of peppers in escabeche, over-the-hill onions, and underage tomatoes. I suspect, I shall hold my head under the pillow to escape the sounds of mariachi music. played at 1000 db.

    The true pity is that, Pico De Gallo should be a harbringer of spring. A crisp, clean salad with a hint of heat, promising the garden abundance to come.

    From Wikipedia:

    In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally beak of rooster), also called salsa fresca, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and key lime juice. Other ingredients, such as shrimp or avocado, are also sometimes added.

    Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

    The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, coriander and green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).

    In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and either hot sauce or chamoy, then sprinkled with a salty chili powder.

    Pico De Gallo
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    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    The best hand-chopped salsa fresca, the true secret is FRESH ingredients, hand chopping, and aging.
    Servings Prep Time
    6People 40Minutes
    Passive Time
    20 Minutes
    Servings Prep Time
    6People 40Minutes
    Passive Time
    20 Minutes
    Pico De Gallo
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    The best hand-chopped salsa fresca, the true secret is FRESH ingredients, hand chopping, and aging.
    Servings Prep Time
    6People 40Minutes
    Passive Time
    20 Minutes
    Servings Prep Time
    6People 40Minutes
    Passive Time
    20 Minutes
    Ingredients
    Servings: People
    Units:
    Instructions
    1. Mix all but tomatoes, cilantro, salt in a glass bowl, Rest for 10 minutes
    2. Add Tomatoes, Cilantro, Salt. Toss and rest in fridge for 20 minutes.
    Recipe Notes

    Note: Peppers have capsicum, If you are sensitive to this, do wear gloves.

    Heat Scale:
    Mild pico de gallo, yellow or orange bell peppers
    Medium pico de gallo, jalapenos.
    Spicy pico de gallo Serrano peppers
    Fiery hot pico de gallo, habaneros, or ghost peppers.

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