Wednesday, July 6, 2011

Pico De Gallo

Some call it Salsa, others call it Pico De Gallo. Americans often confuse the two. Salsa is typically cooked, Pico is not.

Keeping it short and sweet:

This makes roughly 7 cups of Pico.

1 bunch cilantro, diced, with about 2 tbsp set aside - you won't be using all of it. I used about 1/4 of the bunch
1/2 of a  white onion, diced
6 large roma tomatoes, diced
3 tomatillos, diced
2 jalapenos - diced - remove the seeds and white inside from one of them before dicing, set aside half of the other one with the seeds
Juice of 6 limes, set aside the juice of one

combine all ingredients, except those you've set aside, in an air tight container. In a food processor, blender or "bullet," blend the lime juice, cilantro and jalapeno you set aside, pour it over the rest of the ingredients.

Mix well.

Salt to taste. I usually let it sit for a while before adding the salt. You'll find it takes more salt than you anticipate.

1 comment:

  1. A tasty blend of tomatillos and cilantros make for a delicious pico.