Pico de Gallo is a staple condiment in the world of Mexican cuisine. It adds freshness and a little acid to whatever you serve it with, but usually it has no heat. For my first attempt ever making this (don't know what took me so long) I added just half of a de-veined and de-seeded serrano pepper--and I can't sense any heat in it at all. So if you want heat, add more pepper, or include some of the seeds.
I wish I had something exciting to say about this recipe, but I don't. It's a solid pico de gallo recipe that I'll be using again. Maybe I need to go eat some more with some chips... I had some with my White Chicken Chili tonight, but haven't really eaten it to just get the pico taste.
So there you go. Sorry. This is not an example of my best writing, but the recipe is good. Try it anyway.
Pico de Gallo
- 1/2 white or red onion, finely diced
- 3 medium to large size Roma tomatoes, washed, dried, and diced
- 1 small handfull cilantro leaves, washed, dried, and chopped
- 1/2 serrano pepper, de-veined, de-seeded, and very finely chopped
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon garlic salt
- 1/8 teaspoon kosher salt
Mix all ingredients in a medium size bowl. Cover and refrigerate for about an hour before serving.
Serve with White Chicken Chili, Tortilla Chips, Tacos, Taquitos & Flautas, Burritos, or any other Mexican food you think it would go with nicely.
Makes about 1 1/2 to 1 3/4 cups
|White Chicken Chili with rice and Pico de Gallo|