Pico de Gallo

Feel free to coarsely chop all ingredients and throw it in the food processor. Just don't over process. Mincing or pureeing Pico ruins it.

1 1/2 cups diced onion (red, white, or yellow)
1 1/2 cups diced tomato
1 to 5 serrano or jalapeno peppers (depending on taste) finely diced or thinly sliced--remove the seeds if you want to decrease the heat a bit
Minced cilantro to taste
Juice from 1 lime

Stir ingredients together until well mixed and allow it to rest for at least 30 minutes, if possible, before serving. Stir well before serving, the minced peppers like to sink down to the bottom of the bowl. Speaking of which, you can always slice them thin across the width of the pepper instead of mincing them to make pretty little pepper circles in your Pico.

You can mix this recipe up however you like: increase the tomatoes to make it more colorful and less biting from the onion; use lemon instead of lime; use any kind of pepper you like; just have fun with it.

Serve on tacos, burgers, beans, burritos, grilled chicken breast, anything you like! Use it in place of jarred salsa for a fresher, crisper taste.

My girlfriend Sue gave me a Mezzaluna and concave cutting board set for my birthday, woot! Now I can mince the heck out of cilantro! Yes, I could use my little Cuisinart but it's not nearly as fun as the mezzaluna. It's also hard to get all of the fresh, minced herb out of the Cuisinart, much easier to scrape it off a cutting board. The mezzaluna is also easier to clean--it has fewer parts.

Below you can see the double-bladed mezzaluna that Sue gave me and my little lemon/lime juicer, I love that thing.


Anonymous said...

You can also add avocado cut into cubes. This should only be done if you know that the pico is for that day only or the avocado softens up.

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