"how to make pico de gallo"

Monday, July 01, 2013

I am a big fan of Mexican food. Anything from guacamole to spicy chicken wings, beef tacos and quesadillas, I'm sold.

Now here is another one of my favorites. Pico de gallo, otherwise known as fresh salsa. Unlike salsa in general which is thick and saucy, pico de gallo is chunky and fresh. Remember the salsa bar next to the drinks corner in Carl's Jr? I was dining there the other day, and my boyfriend was madly devouring the condiments from the salsa bar. It was good, and it seemed so simple to make.

I did a quick research and voila, easiest recipe ever. All you need to do is chop, chop, chop the right ingredients, in the right amount with a pinch of ninja seasoning skills, and you'll have some amazing pico de gallo to go with your salads, quesadillas, nachos, burgers, etc.

The recipe below makes about two serving bowls.

4 large tomatoes
2 fresh jalapeños
1 large red onion
1 large lime
3 cloves garlic
1 big bunch cilantro
Sugar, salt and black pepper to taste

Dice your tomatoes into small cubes. You do that by halving your tomatoes, then cutting each half into another half, remove the seeds and gooey insides and dice them into cubes. Repeat for all four.

Slice your red onion into thin slices. Make sure they're not too thick. Add them in with the tomatoes.

Halve your jalapeños vertically. Remove the seeds on the inside (unless you really want something super spicy) because that's where all the hotness come from. Then start slicing into thin strips. Add them into the pile.

Mince your garlic cloves and add them to the pile.

Roughly chop your cilantro, removing the main stem and add it into the pile.

This is when you start mixing everything together. Halve your lime, and start squeezing the juices in as you mix to ensure even distribution. Once you're done squeezing both halves of the lime, proceed to season with 1/2 teaspoon sugar, a few pinches of salt, and a dash of black pepper. Be sure to taste it as you season, to get the desired flavor.

Then leave it to sit int he fridge for about 20-30 minutes for the flavors to combine beautifully. Serve cold or have it with something hot, like cheesy nachos. Devour within two days. This doesn't keep for long, because the sugars will react with the ingredients and create a lot of liquid, and your pico de gallo will end up a big sloppy mess.


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