Thursday, July 22, 2010
0 Recipe #149: Pico de Gallo
Here's another recipe for a condiment that I'll be serving along with tonight's dinner, "Tequila Lime Chicken Fajitas." Some people think of pico de gallo as salsa; however, its simplest form, I'd say that it more closely resembles a side salad of marinated fresh raw chopped vegetables than an actual sauce/salsa per se.
It's commonly used as a topping for tacos, empanadas, tortilla chips, and of course, fajitas. :)
Pico de Gallo
1 1/2 c. vine-ripened tomatoes, diced (about 1 1/2 large tomatoes)
2 Tbsp. freshly squeezed lime juice (the juice about about 1/2 lime)
1/4 c. red onion, peeled & diced (about 1/4 large onion)
1/2 Tbsp. jalapeño, stemmed & diced (or seeded & reduced to 1/4 tsp., if you prefer less heat)
1/2 Tbsp. fresh garlic, peeled & finely minced (about 1 small clove)
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. fresh cilantro, finely minced
1/2 tsp. pico de gallo seasoning (substitute with Mexican chili powder if unavailable)
1/4 tsp. ground cumin
1 dash hot sauce, or to taste (optional)
Directions: Mix together ingredients, marinate in refrigerator for 1-2 hours, & then serve.
Yield: Makes a little more than 2 c. (Or, 2 c. + 1 T. + 1 1/8 tsp., to be exact. ;) )
Chef's Notes: Some of you may prefer to drain (or seed) the tomatoes before incorporating them into the pico de gallo mixture. Or, alternatively, you could use quartered grape or cherry tomatoes, which contain less juice than the full-sized, vine-ripened variety.