Pico de Gallo


To be sincere, I thought I had added this recipe long ago. Pico de Gallo is a great topping to all Mexican food, on its own with chips, over eggs for breakfast.
The recipe I am giving you is a great starter recipe that will open the door to new creations of your own.
Keep the fresh flavor by using fresh lime juice, make it tangy by incorporating the zest. Add fruits increase the sweet notes, and contrast the sweet with a bit more of hot chiles. If salsa is kept with the clean taste of the lime and fruit, with no hot-spicy notes, then you will be making a dish that belongs to South-Central, Islands, and Panama, where spicy hot is not much appreciated. 

Follow this link, to find another Pico De Gallo recipe, that incorporates avocado on the equation, is the blog of a sweet girl and friend I met while working up at Sur La Table, her name is Sarah, she is not only beautiful, but have a beautiful attitude towards work and life, and a smile that will warm your heart. Check out her blog to meet her yourself. http://www.kiwiandcarrot.com/pico-de-gallo/

I teach cooking classes at Harmons Grocery Store!, come take a class!

Pico de Gallo
Recipe by Chef Freyka
Ingredients:
½
each
White onion
Finely diced and soaked in salt water for 10+ minutes

2
large
Roma tomatoes
Seeded/diced small

1
medium
JalapeƱo
Seeded/finely diced

2
tbsp.
Cilantro
Finely chopped

1
each
Lime
Juice

½  
tsp.
Cumin


½
tsp.
Oregano
Crushed



Salt and pepper
To taste



Olive oil
Optional, as needed

Directions:
        1.     Prep all ingredients accordingly and combine them in a mixing bowl.
        2.    Toss with lime, cumin, and oregano. Season to taste with salt and pepper.
        3.    Optional, drizzle with olive oil.


Notes

  • If your Pico de Gallo is lacking in heat, I love using either crushed red pepper or Tabasco.
  • The EVOO is optional and untraditional, is a personal preference. I love to incorporate a good olive oil with tons of flavor. (Harmons Arbosana is my favorite)
  • Soaking the onions in cold water with salt will remove some of the strong flavors that onions naturally have, also during this soaking time the salt sort of brine them just enough for them to be a bit easier to digest by delicate stomachs. 
  • Very important, follow your own taste buds, always taste and add the spices and salt to balance your palate, a bit more or less of salt will make a difference.

Have Fun Cooking and Enjoy !!!



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