Pico de Gallo
(Peeko-day-Guy-O)
This is a relatively new dish in our house. Valarie was introduced to Pico through her step-mom, Monica. Monica with her Mexican heritage, developed a family recipe for Pico, which she simply call’s Mama’s Pico. Valarie and I feel very strong about sharing recipes that are not our own. So this recipe is a tweak or hybrid of Mama’s Pico. Not because anything was wrong with Mama’s pico recipe, but Valarie usually researches and combines 2-3 recipes, preparing several renditions until it incorporates her own style and tastes.
Below is her version, which I have to admit is one of my many favorite dishes by Valarie. This dish has jumped to the top of my favorites list, due to the fresh ingredients, the crazy-good smells of the chopped fresh ingredients. When I smell the fresh cilantro, garlic, tomatoes, jalapeno’s and lime, my five senses are on alert from the simple culinary magic that occurs when this dish is assembled! This dish does not require any cooking, similar to a great ceviche or salsa. You simply wash, cut and combine the fresh ingredients.
Pico de Gallo is part of the Mexican cuisine. Pico de Gallo is also referred to as salsa fresco and salsa cruda. The variations are related to the size and consistency of the dish Its literal translation is “rooster’s beak,” but there are several origins listed for the name. Regardless of the meaning of the translation and it’s exact origin, you will when you prepare this for the first time why it is now one of my perennial favorites. Words do not do this dish justice. When you SEE the colors, SMELL the fresh ingredients as previously listed, HEAR the sounds of the knife against the cutting board, TASTE and then TOUCH the ingredients as we dip an organic blue corn chip or put it on top of a toasted crostini.
Ingredients
- 6 Plum tomatoes
- ½ Medium Red Onion
- ½ cup of cilantro
- 1 medium jalapeno pepper, seeded and diced
- 1 lime zest
- 1 lime, juiced
- 2 cloves of garlic, minced
- Salt & Pepper to taste
Instructions
- Rinse vegetables.
- Toss diced tomatoes, red onion, jalapeno, cilantro and garlic together.
- Add zest and juice from lime, then salt and pepper to taste.
- Serve with chips, crostini, tacos or a similar dish (or eat with a spoon as Dale does). Also good chilled if not eating immediately.