What is pico de gallo?!
Answers: And where do I find it, or how do I make it? I will be attempting to make guacamole, and I would like to know! Thank You in advance!
Oh...yeahhhhh. This is probably the best thing I make.
Gotta be Roma tomatoes. 7 or 8 firm, yet red and ripe. Diced. Don't worry about de-seeding...throw it all in.
1 White Onion softball size. Diced
The important part here is to get an even red to white ratio between tomato and onion, so add more of one or the other to get the balance right.
4-5 Serrano Peppers..(I like it hot n' spicy) .Gotta be Serrano. Finely diced. Again, I throw it all in...
1 Bunch of fresh Cilantro...3/4 of it finely chopped...almost minced. Stems and all. Stems actually add taste and crunchy texture...
Put in large bowl and salt to taste. Preferably with sea salt.
Drizzle olive oil over it. idk, maybe 3 or 4 tablespoons... good for you...
Mix thoroughly...
THIS IS IMPORTANT PART.
In a blender, add one Roma, 1/4 white onion, 1/4 bunch of cilantro, stems and all and 1 whole Serrano, 1 tablespoon olive oil, a few cloves of fresh garlic, dash of salt and liquefy on high until completely liquefied and foamy. It will look gross (brownish green), but pour it all over the mix in the bowl and then mix, toss and fold thoroughly. Cover and refrigerate overnight. The strange color will go away as it de-foams. Mix well again before serving! This is excellent with chips, or even over a grilled fish...
check dictionary.com
wikipedia.com
google.com
http://www.foodnetwork.com/food/recipes/...
FRESH PICO DE GALLO
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3 medium tomatoes (firm to the touch)
1 medium sweet yellow onion
1 green onion with the stalk (optional)
3 jalapenos or serrano peppers (depends on the spiciness of the pepper) to taste
1/2 cilantro bush (equal to about half cup or more chopped)
1 pinch of salt (you can add a pinch per tomato if you'd like)
Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, toss all the ingredients together evenly.
Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.
Yield: One bowl
Great served with ceviche, seafood, fajita tacos or just about anything. Pico de gallo can also be scrambled together with eggs for "Huevos a la Mexicana," just be sure to leave out the lemon juice if you try this.
Turn a shrimp cocktail into a "Campechana" by adding some pico de gallo.
For a spicy treat, mix pico de gallo with fresh guacamole.
Pico de Gallo is super easy to make fresh!
11/2 Cup tomatoes(seeded and diced)
1/2 Cup red onion diced
1 Tablespoon jalapenoes diced
1 Tablespoon garlic minced
Juice of 1 Limes
2 Tablespoons cilantro, chopped
Salt and pepper
Mix everything together in a bowl - I like it best after it's had a chance to sit for an hour or so!
"Pico de Gallo" literally translates to "Beak (pico) of (de) the rooster (gallo)" . The tri-color salsa represents the 3 colors of the Mexican flag: Green, white & red. There are as many variations of this salsa as there are people. Here are the basic ingredients you can "mix and match" depending on your taste & preference:
Ripe roma tomatoes (chopped)
White onions (chopped)
Jalapenos (seeded with ribs removed) chopped
Cilantro (chopped)
Green onions (chopped)
Lime juice (just a squeeze)
Salt & Pepper (to taste)
Pico de Gallo literally means "roosters beak".
My basic recipe is a can of petite diced tomatoes, minced red onion, some fresh garlic, fresh cilantro and some diced canned jalepenos and a bit of salt.
It's best to let it sit for an hour or so before serving. Note that some folks just HATE cilantro, but I love it myself. Try to avoid using the stems.
Pico de gallo (Spanish for "rooster's beak") is the term generally referring to a fresh condiment made from chopped tomato, onion, and chiles (typically jalape?os or serranos). Other ingredients may also be added, such as lime juice (or lemon ), fresh cilantro (leaf of coriander), avocado, cucumber, or radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty chile powder is also known as pico de gallo, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.
I didn't know, but,thanx to your question, now I do, and we'll have it with breakfast on Sunday!
Sounds good. I have some Tostitos.
I chop 1/2 large onion, 1 green pepper and two jalepenos in the food processor, then hand-dice a large tomato, add some lime juice and coarse sea salt. When I'm ready to serve, I may have to drain some liquid off it.