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Annie's Pico de Gallo
Warm Weather Favorite
The Texas weather has been playing fast and loose with my food cravings. We did have several days of sunny and 80+ temps and the resulting growth in my garden ... last year's garden, I might add, was too taste tempting to ignore. There is nothing like fresh herbs and we had cilantro and dill aplenty in our little plot.
I love the colors of this uncooked salsa ... reminiscent of the Mexican flag. I had some lovely campari tomatoes and fresh green onions in the fridge and I had a few other complimentary ingredients on hand.
I don't like it to be too spicy, so I limit the amount of jalapenos I use (I don't use serranos at all). I like it to be juicier than most recipes, so I add extra lime and some vinegar, as well. If I am feeling a bit adventurous I'll add fresh summer fruit, like peaches or watermelon ... the sweetness really compliments the bite of the garlic, peppers, vinegar, and onion.
The result of a few minutes of hand chopping was a large jar of Pico de Gallo, one of my very favorite summertime condiments.
So many things you can add it to ... an eye opening omelet in the morning, shrimp and avocado salad at lunch, and dinner possibilities are endless ... enchiladas, burritos, spoon it over broiled fish ... my mouth is watering at the thought!
- 5 small tomatoes, chopped - I like campari tomatoes because they are so juicy and sweet
- 1 bunch green onions including tops, sliced
- ½ cup fresh cilantro, chopped
- 1 small jalapeno pepper, seeded and chopped (this is to your taste - add more or keep some seeds in for spicier salsa)
- 1 small onion, chopped
- 2 - 3 cloves garlic, minced (more or less, to your taste)
- 2 - 3 tablespoons fresh lime juice
- 2 tablespoons apple cider or vinegar of choice, optional
- salt & pepper, to taste
- Prepare tomatoes, onions, peppers, and garlic and put in large bowl. Normally, I seed the tomatoes before using them, but in this recipe I like all the sweet juice the tomatoes provide.
- Add the lime juice and vinegar, salt and pepper and mix well.
- Add all the sliced and chopped ingredients to an airtight container (I save jars for this purpose).
- Put in the refrigerator and let the flavors marry for at least a half an hour.
- This will keep for up to two weeks, but I sincerely doubt it will last that long!
As I said, you can add pico de gallo as a condiment to any dish you think it would compliment.
- It's great as a filling with chicken, beef, or shrimp fajitas. Or burritos ... or enchiladas ...
- Use in place of your regular dressing on a salad.
- Top grilled chicken, meat or fish. Yum!
- Melt some sharp or creamy cheese on a tortilla add pico de gallo, fold it over and eat.Great snack!
- Slice leftover beef or lamb, place in pita with pico de gallo and feta ... oh, boy!
- Add some to cream cheese or sour cream for a wonderful dip.
- I did mention omelets ... delicious with egg dishes of all sorts! Slice your Easter eggs and add to the yolk along with a bit of mayo for an interesting and delightful deviled egg.
- Or simplify and just serve it in a bowl with a bag of tortilla chips.
After I fixed this recipe I waited as long as I possible and then sliced up an avocado, added some succulent shrimp and several spoons full of pico de gallo ... an amazingly good and healthy lunch!
I hope you'll try this and enjoy it as much as we do!