Really quick before the new episodes start up tomorrow! Here’s how to make pico de gallo! So fast I didn’t even have time to take a picture!
- 1 cup diced tomato
- ½ cup diced onion
- 1 clove garlic, minced
- 1 jalapeno or serrano pepper, minced (and seeded for less heat)
- ¼ cup chopped cilantro
- 1 lime, juiced (about 2 tablespoons)
- salt (maybe ¼-1/2 teaspoon)
- Mix it all together.
- Eat it now or let it chill for up to a couple of hours.
Let’s see, you can eat this with chips. You can add it to queso. You can put it on a taco. You can put it in a quesadilla. You can use it as a fat-free salad dressing or pasta sauce. Plus it’s great for tailgating and potlucks and all that stuff, too.
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{ 14 comments… read them below or add one }
LOVE IT! I had some leftover pico de gallo a week or two back and I decided to put it in my mini food processor and made pizza sauce out of it and it came out awesome!
Brilliant idea, dude! I love new ways to use leftovers!
YES!!!!!!!!!!!!!!!! and nom!!!!!!!!
I know! I srsly heart pico.
Now I know what’s wrong with every pico de gallo recipe I’ve tried before: no garlic and usually no lime juice. I can’t wait to try this!
BTW, checking the box for e-mail notifications of followup comments doesn’t work anymore. I’ve checked my spam folders.
You gotta have lime and garlic!
Hmm, thanks for the tip. I’ll look into that.
Since I posted that I’ve gotten a notification of GSF’s followup on zucchini pancakes on 9/22 and your followup to that on 9/23. So the problem seems to related to recent blog entries. As soon as my laptop stops overheating, I’ll check my emails for when the problem actually started.
This just in: surveys have indicated that there’s been a huge drop in the sales of bottled salsas in recent weeks. Investigators from Pace are in Austin, TX looking for clues. In related news, surveys show that the sales of tomatoes, tomatillos, onions, garlic and chile peppers have increased dramatically.
Hooray for everyone saving themselves from crappy salsa!!!
One of my all-time favorite sides is a baked potato drenched in butter. When the calories became an issue, among the butter replacements I tried was salsa. Usually, it was store-bought salsa and while I like the result, it will never eliminate the memory of butter. Your episode on baked sweet potato fries inspired me to substitute a sweet potato whenever I want a baked potato. Today for lunch, I was scrounging around in my refrigerator and spotted the latest of probably a dozen batches of your pico de gallo. The proverbial light bulb went off and I had one of the most satisfying things I’ve ever eaten: a baked sweet potato topped with pico de gallo.
This was delicious! And easy!
Also, leftover pico de gallo works well next morning (or afternoon) sauteed with some egg and chorizo or sausages for hangover tacos. Try it in molletes too…
Oh yeah! Hi Eduardo! I’m gonna get those molletes for you, I swear it.
I made some for our last Redskins tailgate at FedEx Field and it was a big success both as a sidedish and as a topping on our chicken and shrimp fajitas. This week is an away game, but I made pico de gallo con queso fresco, using your pico recipe as the base, then modifying it into a cheesy pico using Marc Bittman’s method. He said to substitute a half a peeled/seeded/chopped cucumber for the garlic, then ad a half-cup of grated queso fresco. Delicious again as a side dish. (Our main dish is baked hotdogs stuffed with cheddar cheese and wrapped with crescent roll dough — a Pillsbury special.)
Mmm. I bet that queso fresco pico would be great on top of chili, too… It looks so refreshing, it would be a good balance of flavors and textures.