Okay, so this is another easy recipe and another great topping for tacos, roasted pork, soups, even omelets. It’s
Pico de Gallo
All in all, pico de gallo (strangely enough, Spanish for “rooster’s beak”), is crazy simple to make as long as you have basic knife skills (and pretty easy even if you don’t.) All you have to do is chop up some tomatoes, onions, salt, pepper, and cilantro plus whatever else you want thrown in.
What follows is the way I like to make it, which includes pickled jalapenos and a touch of their juice for heat and flavor. But really, do whatever you want with it. Leave out the pickled jalapenos, add fresh ones (or even fresh poblanos), whatever you want.
But no matter what you do, try to make it the day before you’re going to serve it. Pico de gallo is great the day its made, but it’s awesome the day after.
Pico de Gallo Recipe
Here’s what I use. Have fun with it.
- 4 tomatoes, diced and seeded
- 1 onion, diced
- 1/4 bunch of cilantro, finely chopped
- 8 slices, pickled jalapeno, chopped
- Salt and pepper
Just chop everything and mix in a bowl.
Above is an example of pico de gallo from El Gran Dee on molletes.