Pico de Gallo is a condiment (authentic Mexican salsa) that is made with fresh chopped cilantro, tomatoes, onions and chilies.
It can be used just like a salsa for dipping tortilla chips, as a side dish or a condiment. One advantage that it has over salsas is that there is less liquid and that makes it a perfect filling for tacos and burritos.
Silvia’s Pico de Gallo is quick to make, has a wonderful fresh flavour and brightens up almost any meal. I do like to throw in some extras like lemon juice and cilantro to brighten things up a bit. We recently made some Pico de Gallo to go with the tacos we served for lunch at a recent CSA planting bee at the farm!
Image from A Little Saffron blog – she tries the The Homesick Texan’s Pico de Gallo recipe, which removes the seeds from the jalapenos and adds a little olive oil.
For Pico de Gallo, you’ll need:
- juice of 1 lemon
- 1 bunch cilantro, chopped (1/4 cup)
- 2 1/2 cups chopped tomatoes, (romas are the best)
- 2 to 3 jalapeno peppers, chopped
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tsp. salt
The seeds can be removed from the jalapenos to reduce heat, if desired.
