Pico de Gallo

Pico de gallo, which means "roosters beak", is a delicious salad or condiment used in Mexican cooking. Although the origins of the name are up for debate the delicious versatility of the dish is not. Though most Americans eat this dish as a dip, it's also delicious on grilled meats or on tacos.

1/2 small red onion
4 - 6 cloves garlic, minced
1 Tbsp. lime juice
1/4 c. fresh cilantro
1.5 lb. roma tomatoes
2 - 4 jalapenos
1/2 tsp. salt or to taste

Coarsely chop the red onion and season with the salt. Set aside.

Place the jalapenos directly on top of a stove burner and char on all sides. Place in a zipper seal bag and let stand for 5 minutes. Remove from the bag, scrape the skin off, and chop.

Chop the tomatoes, slice the cilantro, and mince the garlic.

Stir everything together with the salted onions. If serving immediately taste and check for salt. If you have time let it sit in the fridge for 2 hours before serving. If chilling wait to check for seasoning until right before serving.


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