Wednesday, February 25, 2009


I adore freshly made pico de gallo! It's quick, easy to make, and good on just about everything. Here's a basic recipe to begin with, but feel free to adjust to your liking. I like mine a little sweet, a little salty, lime-y, and with a good heat! I also choose to use Roma tomatoes because they have a good flavor, but are low on seeds and pulp. Enjoy!

5 Roma tomatoes, seeded and diced
1/2 yellow onion, chopped
1 jalapeno, minced (remove the seeds for a little less heat)
1/4 c. cilantro, losely packed, chopped
juice of 1/2 lime
1/2 tsp. granulated sugar
1/4 tsp. salt

Prepare all ingredients. I also roll my lime around on the table until it's soft to release all its juice. In a bowl, mix the tomatoes, onions, jalapeno, cilantro, lime juice, sugar, and salt. Mix well. You can also store it covered in the refrigerator for a couple days.


Greencaller said...

The recipe I used to make for Whiskey Creek included red and green peppers. I believe peppers are still on sale at Wally! If you ever want some well-flavored heat, omit jalapenos and peppers and add one nice in-season poblano (pablano??). I made that for my dad once. Hoooo-eee! It was good stuff.

But watch that pepper-juice man! Washed my hands after handling that puppy and thought I had it all off and scratched the underside of my nose. Oh god! Oh god!!! Burned for an HOUR! (Glad I didn't smoke then, right? HAHAHA!)

PS - Yeah, I'm totally backtracking on the comments, heehee. I feel "commenty" LOL! And I'm up way too late... >.>

bespatter said...

You know, I've been meaning to cook some poblanos lately, but I keep forgetting. I need to put them on my grocery list (I was thinking of creating a recipe for stuffed poblanos... rice, black beans, onions, tomatoes, spices and smothered in an enchilada sauce... mmmm...). I'm kind of a traditionalist though and I don't like bell peppers in my pico. Sauted on top though, now that's another story!

I'm always a comment whore when I'm up late. :)