Pico de Gallo

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What makes pico de gallo different from, say, salsa borracha?  It comes down to the fresh tomatoes verses the blanched tomatoes.   Salsa is a cooked sauce; pico de gallo is all fresh ingredients.  Try this muy bueno recipe for pico de gallo when tomatoes are in season, cilantro is fragrant, and you’re craving fresh Mex.

Pico de Gallo

8 tomatoes, chopped

1/2 yellow onion, chopped (or 1 bunch of green onions)

1/2 bunch cilantro, chopped

8 serrano chiles, minced (for a milder version, use less chiles)

2 cloves garlic, minced

Juice from 1 lemon

1 tsp salt, to taste

Mix all ingredients in a large bowl.  Using a flat kitchen utensil or smasher, mash down slightly to produce juice

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