Introduction: Pico De Gallo (Peeko-Day-Guy-o)
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About: I love all aspects of cooking...okay that's not true, I'm not a fan of baking. I love the free form of cooking savory foods versus baking but with time, I hope to learn more techniques as I peruse the differen…
Pico de gallo is so simple, it's awesome. In my house growing up, it was meant to compliment, not overpower the meal you were eating. Some might call it a salsa but it's chunky not saucy. It's great with just about anything but we just break out the chips and dig in.
Step 1: Ingredients
- 2 medium sized tomatoes
- 1 large clove or 2 small cloves of garlic
- cilantro
- 2 jalapenos
- 1 lemon
- 1/4 onion
- cumin
- salt
- 1 large clove or 2 small cloves of garlic
- cilantro
- 2 jalapenos
- 1 lemon
- 1/4 onion
- cumin
- salt
Step 2: Jalapenos, Roasted Please!
Take your two lovely large jalapeños and turn your burner on medium high. I have a flat top electric stove so I just put the chiles right on the burner. If you don't have a flat stove, you can easily roast them under the broiler (keep a close eye!!) or in a dry skillet.
Roast them until the skin is blackened and the chiles are still a little firm to the touch. The popping and dancing the jalapeños do while roasting is normal, enjoy the show.
Roast them until the skin is blackened and the chiles are still a little firm to the touch. The popping and dancing the jalapeños do while roasting is normal, enjoy the show.
Step 3: Chop, Dice, Mince
While your jalapeños are cooling down, chop your tomatoes into cute cubes, add to a bowl.
Mince your garlic.
Next, chop your cilantro. I like to bunch it up and try to roll it. Then I take my knife and run it through, over and over so we don't get huge cilantro leaves.
Cut a 1/4 off of your onion. Cut the rings in half and kind of stack them on top of each other. Cut into a fine mince. We're going for teeny pieces of onion. You can make them as big or small as you like, I just prefer a mince.
Now that your jalapeños have cooled down, rub the skin off gently with your thumb. Not all of it has to come off, just whatever will rub away. I made this for a friend so I de-veined and de-seeded the jalapeño, it's completely optional. Cut the jalapeño into strips, stack on top of each other, and run your knife through.
Mince your garlic.
Next, chop your cilantro. I like to bunch it up and try to roll it. Then I take my knife and run it through, over and over so we don't get huge cilantro leaves.
Cut a 1/4 off of your onion. Cut the rings in half and kind of stack them on top of each other. Cut into a fine mince. We're going for teeny pieces of onion. You can make them as big or small as you like, I just prefer a mince.
Now that your jalapeños have cooled down, rub the skin off gently with your thumb. Not all of it has to come off, just whatever will rub away. I made this for a friend so I de-veined and de-seeded the jalapeño, it's completely optional. Cut the jalapeño into strips, stack on top of each other, and run your knife through.
Step 4: Lemon & Spices
Cut your lemon in half and squeeze its juices into your bowl. I like to use my hand as a strainer, it's one less dish to wash.
Shake and taste. I never really measure how much spice I use in a lot of the cooking I do. Shake some cumin and salt into the bowl, give it a good stir and taste. Start with a little and add accordingly.
Eat this with everything....well not everything.
Happy Eating!!
Shake and taste. I never really measure how much spice I use in a lot of the cooking I do. Shake some cumin and salt into the bowl, give it a good stir and taste. Start with a little and add accordingly.
Eat this with everything....well not everything.
Happy Eating!!
