One of my top ten foods is the condiment Pico de Gallo. I love, love, love it!
Simple, bright and fresh, Pico de Gallo brings a liveliness to any dish it accompanies.
I use Pico de Gallo in tons of ways:
- in the traditional way, with Tex-Mex and Mexican dishes like tacos, enchiladas and tostadas
- as a topping for soups, southwest-style stews, vegetable purees, corn pudding, my Glover Gardens chili and many other
- as a condiment with grilled entrées such as shrimp, fish and pork
- as an ingredient in other dishes, such as guacamole, southwest rice and scrambled eggs
- as a topping for a quick Southwest crostini
- and whatever else comes to mind when I have some left over…
It only takes a few minutes to throw this recipe together, and I make it almost every weekend.
6-8 fresh chile peppers (I use jalapeños and serranos), seeded and coarsely chopped
1/2 red onion, coarsely chopped
1 cup of chopped very ripe tomato
1/4 cup chopped cilantro
Juice of 1/2 lime
Pinch (or more) of salt
Pinch of sugar or a few drops of honey
Combine all ingredients, adding more salt if necessary.
The variations for Pico de Gallo are endless! I often add a little cider vinegar for more of an acidic kick, or even substitute it for the lime juice. You can make it more sophisticated by using a good-quality balsamic vinegar instead of lime juice, or more basic by leaving out the cilantro. Leave in the seeds and ribs of the peppers to increase the heat, or toss in a pinch or two of red pepper flakes. Be sure to use the ripest tomato(es) you can find. I often use cherry or grape tomatoes because they grow so well at Glover Gardens here in Southeast Texas.
Copyright 2015, Glover Gardens Cookbook
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