Tuesday, March 26, 2013

Pico de Gallo

Pico de Gallo is one of THOSE ingredients. It's on EVERYTHING now, but it is vastly different depending on where you eat! Honestly, for YEARS, I had NO idea what Pico de Gallo was supposed to be, so I decided to find out...

Pico de gallo, which literally translates to "rooster's beak" is simply a mixture of fresh onion, tomato and peppers, flavored lightly with a touch of salt and some acid, usually vinegar or lime juice. Often, cilantro is added as well. It's kind of like a salsa, but without all of the liquid, making it a GREAT topping for tacos, fajitas, or as a simple dip. 

Most people seem to agree that simpler is better when it comes to pico de gallo. Though variations including avocados, corn and black beans do exist, I too prefer a simpler combination. Anything more starts skirting the line into salsa territory. I decided to play around with the ingredient quantities and see what I could come up with, especially since I was planning on enjoying some fajitas! 

FUN FACT: The colors of pico de gallo are said to resemble the Mexican flag (green peppers, white onion, and red tomato). 

Pico de Gallo

1 white onion, diced
4 plum or Roma tomatoes, seeded and chopped
2 jalapeno peppers, seeded and diced
1/2 cup cilantro, roughly chopped
1-2 Tbsp fresh lime juice
Kosher salt to taste

Combine the onion, tomatoes, jalapeno and cilantro. 

Drizzle with the lime juice and season to taste with salt. Chill for one hour before serving. 

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