Pico de Gallo for Cinco de Mayo

Pico de Gallo for Cinco de Mayo

I saw something shocking at the grocery store.

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Why, why, why???

This is a travesty, people!!! Pico de Gallo is simple, special and fresh. This “quick mix” was positioned right beneath the gorgeous red tomatoes and bright green jalapeños. At a grocery store in the greater Houston area, which is no stranger to perfectly made fresh pico. Dumbfounded – “why would anyone need a mix to make pico?” – I had to take a look at the ingredients list.

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Here we go (right from the manufacturer):

Coconut oil, corn syrup solids, modified corn starch, salt, enzyme modified egg yolk powder, sugar, dipotassium phosphate, sodium caseinate, citric acid, safflower oil, guar gum, onion powder, mono- and diglycerides, lemon juice solids, natural flavors (with milk), extractive of turmeric and annotto (color), chili pepper, 2% silicon dioxide added as anti-caking agent. CONTAINS: Eggs, Milk.

Say what???!!! This is an insult to Tex-Mex cuisine, all pico eaters, our neighbors in Mexico and really, most of the free world. Coconut oil? Corn syrup solids? Guar gum??? I almost bought some just to see how horrible it is. But I didn’t want to contribute $0.79 to this madness.

So, in honor of Cinco de Mayo, our neighbor to the south, I’m reposting my Pico de Gallo recipe. It’s one of my favorite foods, and I say to all of you – stand up with me! Let’s resist the encroachment of ridiculous additives into foods that are perfect in their natural state.

We can make a difference, one fiesta at a time.

Check out the Glover Gardens recipe for pico de gallo, the “confetti of condiments”


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