Pico De Gallo

Pico De Gallo

This is a simple condiment that’s dead easy and marvelously delicious and full of flavor. If you don’t like cilantro, then you’ll need to skip this one, because the cilantro really makes it. I know people who think they absolutely hate cilantro, but this topping appeals because it is so light, fresh, and tart with lime.

½ yellow onion, coarsely chopped
½-1 C. fresh cilantro, chopped
1 whole lime, juiced
Few pinches of ground chipotle pepper powder
Few pinches of kosher salt

Mix all the ingredients in a bowl and let stand for 15 -30 minutes. Serve as a topping for any Latin-style or Tex-Mex dish, or as a simple uncooked sauce added to rice, eggs dishes, or potatoes.

5 comments
Carol
Carol

Pico di gallo traditionally has chopped, seeded tomato in it. So, I add that, and yes, love it, and eat it daily. (I save the tomato seeds for another recipe!)

rik
rik

Oh this is great for everything. But I only know the salsa with jalapeños, habanero, or another chilis, but no chiplote, i'll try that later. And another interesting thing this salsa we also called Salsa Mexicana, here. You have a really great show. Cheers

Ron Anderson
Ron Anderson

Rooster's crow (or beak, I don't know the idiom) I usually see with tomato and jalapenyo and green onion and sometimes garlic. Of course, this is the Mexican form, which is spelled pico de gallo. My wife says she has seen this corn style one, but I never have. I sometimes mix mine with a blended tomato based salsa for maximum flavor and texture.

Chef
Chef

Tomato is delicious in this! It adds great flavor without turning it into a salsa...nice touch!

Rae
Rae

Tomato? I'm tempted to add some...