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Pico de Gallo
This recipe is adapted from a Mark Bittman recipe. We love it with chips instead of bottled salsa. You can make it mild or hotter depending on your addition of jalapeños.
“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 jalapeños or serranos), or salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag” ---- Wikipedia information
(Makes 2 cups)
• 2 cups cored, seeded, and coarsely chopped tomatoes
• 1 cup minced, chopped scallions (or chopped sweet onion)
• 1/2 teaspoon minced garlic
• 2 tablespoons freshly squeezed lime juice
• Salt and freshly ground black pepper to taste
• 2 stemmed, minced jalapeños or cayenne pepper to taste
• 1/2 cup minced cilantro leaves (I use fresh parsley.)
Combine the first six ingredients, then add more salt, pepper to taste. Stir in about half the cilantro, then set aside for 1 hour, or cover and refrigerate for up to a day.
Taste and adjust seasoning, garnish with remaining cilantro, and serve.
Variations
• Add a cup of corn, a peach or chop up a mango (our favorite)
Serving suggestions
• With chips or fajitas or chopped green peppers.
• Atop grilled fish, beef, or chicken
posted by Helen Johnson, South Kingstown
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