pico de gallo.

ay yai yai!

jarred salsa = the nastiest of nasty.

fresh pico de gallo = where it’s at.

don’t be intimidated by the amount of chopping. put on some merengue, make sure your knife is dangerously sharp, and just go for it. i like everything really fine, but some people prefer it on the chunkier side. you decide. you’re in control here.

1 onion
2 tomatoes
1/2 cucumber (!)
1 bushel cilantro
1 jalapeno
many limes
a smidge of vinegar
s/p to taste

the trick is really the cucumber. it’s not “authentic” but it adds this really fantastic fresh flavor that cuts the jalepeno in a way that is very pleasing to the palette, especially if accompanied by some sort of cold beer situation. also, don’t skimp on the cilantro. never skimp on cilantro.

it’s pretty hard to stop eating this once you’ve started.  i really recommend getting a several pound bag of tortilla chips. it only gets better as the juices mingle (thatswhatshesaid) so let it sit for a while before serving.


~ by marcella on May 17, 2010.

2 Responses to “pico de gallo.”

  1. That sounds great, Marcella…just in time for summer and some good BBQ cooking…I’m so hooked on cilantro that I would use a lot.
    Love, Heidi

  2. haha bushel. this looks sooo good ming!

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