Outlaw Pico De Gallo
This is a recipe I particularly like to make
when vegetables from my garden are ready to pick. Pico De Gallo, is a
type of salsa. It's a fresh, uncooked mixture of chopped tomatoes, onions,
cilantro, fresh chilies, and lime juice. Traditionally in Mexican cuisine, pico
de gallo is thicker and less runny than salsa. It is chunky, with each chopped
ingredient distinctly visible.
Translated in Spanish, pico de gallo literally means “beak of rooster.”
Some believe this is because it was originally eaten by pinching between the
thumb and finger, making the shape of a rooster's beak.
Also known as Salsa Fresca (fresh salsa), Salsa Picada (chopped sauce),
and Salsa Mexicana (Mexican Sauce), pico de gallo is the perfect complement to
tacos and burritos as well as a great party dip with tortilla roll-ups or
tortilla chips. It is also served as a refreshing condiment alongside grilled or
baked fish, grilled chicken, steaks, and pork chops.
Ingredients:
3) Large Fresh Garden Tomatoes
2) Large Jalapenos (or other chilies of your choice)
2) Medium Green Onions (including white and green)
1) TBS. Minced garlic. Fresh or prepared.
1) TBS. Fresh lime juice
2) TBS. Fresh Cilantro (Optional. I do not use it, simply because I don’t
like the taste)
2) tsp. Chipotle Seasoning (Optional but adds a great smoky flavor)
Salt and pepper to taste.
Directions:
Finely dice the tomatoes, chilies, green
onions and cilantro.
Place all the diced ingredients in a medium bowl.
Add in the garlic and lime juice.
Stir gently until mixed well but the tomato should remain chunky not
mashed up.
Salt and pepper to taste.
Cover and place in the refrigerator to chill.
Can be served immediately or stored refrigerated for five to seven days.
Note:
Of course nothing beats the flavor of a good
homegrown tomato, but if fresh vegetables from your garden are not available,
you can certainly use produce from the grocery.
Do Not use canned diced tomatoes. They are
slightly cooked during the canning process making them too soft. You can use
them for making regular salsa, but not for pico de gallo.
