“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Friday, July 29, 2011

Down Mexico Way


is Pico De Gallo.
What is it?

How very good of you to ask, dear readers.

Pico de Gallo (literally, rooster's beak), also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chiles (typically jalapeños or serranos). Other ingredients may also be added, such as lime juice and/or apple cider vinegar, fresh cilantro (coriander leaf), cucumber, radish or firm fruit such as mango.
Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
In some regions of Mexico, a fruit salad (watermelon, orange, jícama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.

And let me tell you what - it's awesome! I love it. I just eat it by the spoonful. Never mind about chips or soft tortillas or whatnot. Just a big ol' spoonful is good enough for me. Yeah, that's right - I'm a classy guy.

So you want a recipe so you can make it for yourself? Happy to oblige.

Pico de gallo

2 cups ripe red tomatoes diced (about 4 medium tomatoes)
2 cloves of garlic, minced
1/2 small diced onion 
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
Juice of 1 lime
1/2 tablespoon olive oil
Salt to taste

1. Mix all the ingredients and let it sit for half an hour or more in the fridge to let the flavours get happy.
2. Serve immediately.
Will last a day in the refrigerator, though it may get extra juicy. You can drain some of the juice if you like.
Makes 2 cups

However, you can use it as an ingredient in some recipes - add a couple of teaspoonsful to burritos when filling them or throw some in tacos. Add it as a topping to a salad. A big spoonful stirred into chilli while cooking can really lift the flavour. Add some to a vegetable or tomato soup for a kick. Get creative. Plop some on to a baked potato. Go nuts.

Anyhoo... what's the new food?

Name This Food!


  1. Gooseberries! I think. The neighborhood gardener used to give them to me and my friend if he saw us being good.

  2. Actually, no, but you're not far off.

  3. I second white currants. Wonder if they are sweeter than the coloured variety?

    Good blog! please keep writing ^^


Come on and chew the fat!


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