You can use this recipe for pico de gallo on any Mexican dish, but more importantly, you can provide a Mexican flare to any American dish. Serve pico de gallo with grilled steak or chicken for a TexMex flavor. It’s wonderful! What will you serve it with?
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Fresh Pico de Gallo
A spicy, chunky salsa, pico de gallo. Don't used jarred pico de gallo when you have this fresh, refreshing salsa for all of your Mexican dishes or appetizers.
Ingredients:
- 2 medium tomatoes, stems removed and chopped
- 1/2 medium yellow onion, chopped
- 1 chopped jalapeno pepper* (or 2 serranos), ends, ribs, and seeds removed, or amount desired
- Juice of one lime
- Salt and pepper, to taste
- 1/2 teaspoon minced, fresh oregano (or 1/4 teaspoon dried), more to taste
- 1/16 teaspoon ground cumin
- Cilantro, for garnish
Instructions:
- Place all of the ingredients in a food processor. Pulse a few times to roughly chop a bit more.
- Place in a serving bowl; season with salt and pepper, to taste.
- Refrigerate to marinate and develop their flavors.
- Garnish with cilantro. Serve with chips or as a garnish with tortillas, tacos, enchiladas, burritos, and tostadas, to name a few items.
Tips
*Where kitchen or disposable gloves when handling chile peppers to prevent burning. Never touch your eyes after handling hot peppers.
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