Pico de Gallo
by Kate Heyhoe
Makes about 1-1/4 cups
"Pico de Gallo" means "beak of the chick," supposedly a reference to the way these ingredients are coarsely chopped, so as to resemble chicken feed. This Tex-Mex salsa puts the cap on such Mexican dishes as egg dishes, chorizo, fajitas and tacos because of its light, refreshing flavor. You may chop the ingredients as much as 2 hours in advance, but do not add the lime juice, salt or vinegar until 10 to 20 minutes before serving.
Ingredients and steps:
2 green onions, chopped
2 fresh jalapeños, seeded and finely chopped
2 large tomatoes, chopped
1/2 cup loosely packed chopped fresh cilantro
Juice of 1 lime
1 teaspoon red wine vinegar, or to taste
Mix all ingredients except for the lime juice, vinegar and salt. If making in advance, cover and refrigerate until 20 minutes before use.
Stir in the lime juice and vinegar. Add salt to taste. Let the mixture sit about 5 minutes before serving, but no longer than 30 minutes, as it will lose its flavor and texture the longer it sits. Taste before serving to correct the seasonings (it should have a pleasantly tart flavor with mild heat.)
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created June 1999