Quote:
Originally Posted by fuegote
Pico de Gallo
4-5 hand sized tomatoes
1 onion
1 bundle of cilantro
3-4 jalapeños
3-4 limes
salt
I usually get enough of everything so if I'm a little off on flavor I can always add what's lacking.
It's also going to be a little different every time. It takes practice, but I enjoy doing it because I get to keep tasting it until it's done, then I usually eat a lot of it before anyone else does.
Last night: (keep a bag of chips close so you can make sure your taste is where you want it to be).
1. I chopped up four tomatoes, it looked like enough, I kept one just in case.
2. I chopped up half the onion. It looked like too much but it didn't overwhelm, so I was okay.
3. I took the bundle of cilantro and chopped it up. I pretty much used every leaf in the bundle.
4. the Jalapeños…… this is where it gets a little tricky. I did two and I couldn't taste the snap I was looking for so I added on more. I usually add the 4th one but knew others would be eating this so I made it more mild on purpose. I usually make it too hot which is bad for those eating it but good for me because I get more. (Next time I make it for myself I'm going to add habeñero peppers).
5. Cut the three limes in half and squeeze the juice into the mix. Mix it all up and then salt to taste. Usually two quick flyover's of salt does it.
I had an added bonus…….leaving the salsa mixed together overnight really blends the tastes together in a way where I can't put it down (I'm having a hard time sharing this brew today because it's really good). It also tastes great right after making.
Enjoy.
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I agree with this basic recipe. Can't go wrong. For variation, if you're interested, play around with:
--what kind of onion you use (red, white)
--adding some freshly minced garlic
--what kind of heat you use: jalapeno, serrano, poblano (roasted), diced chipotles, habanero, etc
--throw in one to two ripe avocados, cut in moderate sized chunks. Mmmmmm.