Pico de Gallo
Printable Version (Recipe Only)
This recipe is part of my 30 Day Grocery Budget Diary. To see all the posts of this series in reverse chron order, click HERE.
Pico de gallo (PEEkoh-deh-GAHyoh - literally "rooster's beak") is a favorite of Mexican food lovers everywhere and an oft requested recipe that I keep forgetting to transfer over to the blog.
I love it for its zesty flavor and versatility and enjoy it both as a salsa-type thing and a salad-type thing (I could eat it by spoonfuls all by itself). Well drained, it's a great addition to a Mex-inspired tabbouleh or couscous (all the better with a little Cotija cheese sprinkled on top), and leftovers, if there are any, are a great for adding zip and depth of flavor to soups and stews.
Pico de Gallo
Makes about 3.5 cups
Time: About 20 minutes
Printable Version
- 3 to 4 Roma tomatoes, cores with seeds and pulp removed, chopped into 1/4" pieces, about 1.5 cups total
- 1/2 to 1 medium onion (white, red, or sweet yellow all work great), chopped into 1/8" pieces, 3/4 to 1 cup total, depending on how hot and pungent the onion is given the variety and time of year.
The onion I had on hand today was quite strong so I not only reduced it to 3/4 cup, but I also gave it a quick wash in cold water and a good draining beforehand.
- 1/2 cup chopped jalapeño or serrano chilies (Jalapeños are generally milder and a little juicier. You can de-vein/de-seed the chilies if they're too hot for you, or just use a little less.)
- 1.5 to 2 Tablespoons fresh lime juice
- 3/4 to 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 to 1/3 cup loosely packed fresh chopped cilantro
Optional:
- 1 to 2 teaspoons lime zest - a zippy and refreshing addition. Make sure to zest your limes before juicing them.
- 1 very small clove garlic, grated (about 1/4 teaspoon) for that extra savory oomph
This recipe is part of my 30 Day Grocery Budget Diary. To see all the posts of this series in reverse chron order, click HERE.
Pico de gallo (PEEkoh-deh-GAHyoh - literally "rooster's beak") is a favorite of Mexican food lovers everywhere and an oft requested recipe that I keep forgetting to transfer over to the blog.
I love it for its zesty flavor and versatility and enjoy it both as a salsa-type thing and a salad-type thing (I could eat it by spoonfuls all by itself). Well drained, it's a great addition to a Mex-inspired tabbouleh or couscous (all the better with a little Cotija cheese sprinkled on top), and leftovers, if there are any, are a great for adding zip and depth of flavor to soups and stews.
Pico de Gallo
Makes about 3.5 cups
Time: About 20 minutes
Printable Version
- 3 to 4 Roma tomatoes, cores with seeds and pulp removed, chopped into 1/4" pieces, about 1.5 cups total
- 1/2 to 1 medium onion (white, red, or sweet yellow all work great), chopped into 1/8" pieces, 3/4 to 1 cup total, depending on how hot and pungent the onion is given the variety and time of year.
The onion I had on hand today was quite strong so I not only reduced it to 3/4 cup, but I also gave it a quick wash in cold water and a good draining beforehand.
- 1/2 cup chopped jalapeño or serrano chilies (Jalapeños are generally milder and a little juicier. You can de-vein/de-seed the chilies if they're too hot for you, or just use a little less.)
- 1.5 to 2 Tablespoons fresh lime juice
- 3/4 to 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 to 1/3 cup loosely packed fresh chopped cilantro
Optional:
- 1 to 2 teaspoons lime zest - a zippy and refreshing addition. Make sure to zest your limes before juicing them.
- 1 very small clove garlic, grated (about 1/4 teaspoon) for that extra savory oomph
- 1 Tablespoon vegetable oil (unconventional, but gives a little extra body and helps keep all the flavors in suspension in the resulting liquid)
- 1/2 teaspoon to 1 teaspoon dried oregano or 1 Tablespoon finely chopped fresh (some might say it's the cilantro that's optional, but not in this house! ;) )
In a mixing bowl (or other some such large bowl - you want room to toss the ingredients together), combine all the ingredients except oil and gently fold until ingredients are thoroughly combined and evenly distributed. Adjust seasoning if needed before adding oil and giving a few more gentle folds.
Enjoy. :)
shinae
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