Thursday, September 16, 2010

Dad's Pico de Gallo

In Mexican cuisine, Pico de gallo (Spanish for "rooster's beak") is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilis (typically jalapeƱos or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (coriander leaf), cucumber, radish or other fresh firm pulpy fruit such as mango. (Wikipedia, where else?)

It's a very simple recipe, and pretty much all recipes for it are very similar. At most Adams family get togethers, Dad makes a big bowl of salsa that we snack on all week/weekend. Bryce and Tim could probably finish the whole bowl in a couple hours if they were given enough chips. I love it because it's all fresh ingredients, and you can control how much of each ingredient you prefer.

When I studied abroad in Mexico, I remember at a lot of restaurants and meals, it would just be like any other condiment expected, sitting in a little bowl at the table.

When Dad makes it, and the few times that I have made it, we don't usually make exact measurements in the recipe.

Pico de Gallo
Makes a medium size bowl. Can refrigerate for a few days.

1 onion, diced (depending on how much you like onions)
1-2 jalapeno pepper, diced (remove seeds if you don't want it too spicy!)
Juice of 1 lime (I love the lime, so I like about 2 limes juiced)
5-8 tomatoes, diced (we usually use Roma tomatoes)
Salt and pepper, to taste
1/2 bunch of cilantro, chopped
Dash of cumin

*Can also add 1 mango, diced or chopped up pineapple chunks

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