In the recipe portion of my last blog, for Mojo Skirt Steak Fajitas, I promised you all a recipe for Pico De Gallo. So, I will give you all one shot to guess what I am posting today…
Too easy, I know. Restaurant Style Pico De Gallo!
Everyone should have their own version of homemade Pico (or salsa if that’s how you roll). It is entirely too easy, and tastes WAY better than store purchased, to not make it yourself.
Therefore, in case you don’t already have your own ‘go to recipe’ or you just want to revamp the one you do have, I am providing you with my highly addictive recipe.
I ALWAYS have a container of this stuff in my refrigerator. This recipe makes roughly 2 ½ cups of Pico De Gallo and I kid you not when I say I will devour it ALL within 2 days.
Pico is very versatile. Aside from the obvious uses, I put it on my scrambled eggs, scoop it up with hard-boiled egg whites, add it to guacamole, use it as a topping for salads, baked potatoes, chicken breasts or deli turkey, dip rice cakes and ‘better chips’ into it… honestly I use it as a condiment for almost everything. I may need Pico addiction counseling. Or maybe I should change my name to Cheyanne Bany-De’Gallo.
Once you have made Pico De Gallo yourself (and you see how easy-peasy it is), I can guarantee that you will not be able to go back to the store bought variety. Homemade is always so much better… it actually has flavor. This salsa is fresh, a smidge sweet, a tad spicy, a little salty, a touch zippy, slightly acidic, and definitely mouthwatering.
I know everyone has their own idea of how Pico de Gallo should taste, so I encourage you to tweak this according to your taste buds. I like mine super spicy, so I leave the ribs and seeds in my jalapenos; I also add Cholula hot sauce. However, to make this more adaptable and consumer friendly, I stipulate to remove the ribs and seeds in the recipe below.
I also like my Pico the more traditional way (see definition for anal retentive), with all the vegetables diced perfectly small by hand. However, feel free to bust out your food processor to make this, I certainly do if I am in a hurry.
Just be sure to roughly chop all the ingredients first. Add all ingredients, aside from the tomatoes and oil, to the processor and pulse a few times. THEN add the tomatoes and drizzle in the oil as you pulse everything together. You want to add the tomatoes last because they are the softest and you do not want to pulverize them. If you like your Pico thinner rather than chunky, simply pulse more times until you reach your desired consistency. So get your tushy in the kitchen and whip up some Pico de Gallo. Enjoy!
Restaurant Style Pico De Gallo
- 1 Pound Ripe , Tomatoes – Partially Seeded & Medium Dice (about 3 Medium Sized Tomatoes)
- 1/3 Large White Onion – Medium Dice and Rinsed in Cool water after Dicing
- 2 Green Onion Stalks (green and white parts) - Minced
- 2 Serrano Peppers – Minced (Substitute Jalapenos for a Milder Salsa & Seeded if you can’t handle the heat)
- 2 Cloves of Garlic - Minced
- ¼ Cup Cilantro – Minced
- 1 TB Freshly Squeezed Lime Juice , about 2 Limes (Substitute regular Limes in Key Limes are unavailable)
- ¾ tsp Extra Virgin Olive Oil
- ½ tsp Cumin
- ¾ - 1 tsp Sea Salt – To Taste
- ¾ tsp Cracked Black Pepper
- Prepare all Pico Ingredients in a Medium sized mixing bowl.
- Gently stir to combine.
- Place in the refrigerator to allow flavors to marry for at least 30 minutes – 2 hours.
- Taste and Adjust Salt, Pepper, Lime Juice content.
- Serve with desired accoutrement.
- If you prefer a thinner Pico, feel free to use a food processor, immersion blender or standing blender to pulse the Pico de Gallo to desired Consistency. Serving Suggestions:
Homemade Tortillas (chips) *Recipe Coming Soon*
Mojo Marinated Skirt Steak
Taquitos, Quesadillas, Burritos, Quesadillas, Chimichangas….. Throw a Mexican extravaganza buffet
Grilled Chicken Breast
Anything and Everything